Recipe: Shredded Pork Barbeque (crock pot)

SHREDDED PORK BARBEQUE

1 (5 lbs.) pork butt, shoulder or blade roast
2 cans (15 oz. each) whole tomatoes, drained
1 cup vinegar
2 medium onions, sliced
1/4 cup Worcestershire sauce
6 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 bottles (16 oz. each) barbecue sauce

Combine all ingredients except barbecue sauce in Slow Cooker.

Cover and cook on HIGH for 7-8 hours or until meat is tender.

Remove meat and discard bone. Dice or shred meat and serve with barbecue sauce.

Makes 12-14 servings
Crock Pot Size: 5 quart
Source: Farberware FSSC500 Slow Cooker Manual