Ingredients:

• 3 to 4 pounds Boston butt, pork shoulder or blade roast
• 2 1/4 cups apple cider vinegar
• 3 tablespoons sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried crushed red pepper
• 2 teaspoons salt
• 1 1/2 teaspoons ground black pepper

Cooking Instructions:

1. Place pork in a slow cooker crock. In a medium bowl, combine apple cider vinegar, sugar, Worcestershire sauce, crushed red pepper, salt and black pepper. Pour 1 cup vinegar mixture over pork. Set aside remaining mixture.
2. Cover slow cooker and cook on HIGH for 5 hours or LOW for 10 hours. Pork is done when it falls apart if lifted with a fork. Remove meat and discard bone. Shred meat with a fork.
3. In a small saucepan over medium-high heat, bring remaining vinegar mixture to a boil. Reduce heat to low and simmer 5 minutes.
4. Serve pork on buns with sauce and coleslaw.