PRECOOK: Mix the onion, salt, paprika, 1 tablespoon of the brown sugar, the chili powder, allspice, and black pepper in a medium mixing bowl. Remove 1 tablespoon of the spice mix and reserve; rub the remainder all over the pork. Wrap the pork in plastic wrap & set aside for 1 hour or refrigerate overnight.

HEAT the oil in a large skillet over medium-high heat. Brown the pork on all sides,about 4 minutes per side and transfer to the slow cooker. Add the vinegar,reserved spice mixture,and the remaining 3 tablespoons of brown sugar to the skillet and bring to a boil, scraping up and browned bits from the bottom of the pan. Pour over the pork, cover the cooker and cook for 6-10 hours on low.

SERVE: remove the pork & cut into 1/2 inch slices and shred with 2 forks. Add the tabasco to the liquid in the cooker & toss to coat with liquid.

NOTES: Sauce will be thick - serve with BBQ if preferred to the vinegar.