I prefer pulled pork with mustard-based barbecue sauce, but my husband does not discriminate! 🙂
3 pounds boneless pork butt, shoulder or blade roast
1 (14oz) can diced tomatoes
1/2 cup vinegar
2 tbsp Worcestershire sauce
1 tbsp sugar
1 heaping tbsp crushed red pepper flakes
1 tbsp salt
2 tsp black pepper
Combine all ingredients in crock. Cover and cook on:
Low for 8-10 hours or High for 5 hours.
Remove and shred meat to serve.