Apple juice and honey give just enough sweetness to balance the tart vinegar in this slow cooker barbecue pork recipe.
Spread onion over bottom of 5- to 5-1/2-quart slow-cooker. Place the pork roast on top of the onion. Stir together the ketchup, chili sauce, 1/2 cup of the apple juice, the honey, vinegar, Worcestershire sauce, garlic and red-pepper flakes in a small bowl until well blended; pour evenly over the pork roast.
Cover the slow-cooker pot; cook on high for 5 to 6 hours, or on low for 10 to 11 hours, until the pork is very fork-tender.
Remove the pork to a large platter; cover with aluminum foil to keep warm.
Stir together the remaining 1/2 cup apple juice and the cornstarch in a small cup until well blended and smooth. Stir into the barbecue sauce in the slow-cooker. Cover the pot and cook on high for 15 minutes or until thickened. Slice the pork into thin slices; spoon sauce over top. Serve with mashed potatoes or shredded on kaiser buns, if desired. Makes 8 servings.