3 lb. boneless pork butt, shoulder or blade roast
1 14oz. can diced tomatoes (or approx. 2 c. diced tomatoes)
1/2 c. vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. sugar
1 Tbsp. salt
2 tsp. black pepper
In the crock of a slow cooker or crockpot, cmbine diced tomatoes, vinegar, Worcestershire sauce, sugar, salt, and black pepper. Stir to combine.
Add the meat to the crockpot and shift it around so some of the tomatoes end up on top of the meat.
Cover and cook
on Low: 8 - 10 hours
on High: 5 hours
At the end of the cooking time, remove the meat from the crock to a platter. Use two forks to pull the meat apart into shreds. (This takes about 15 min. if you're not interrupted.)
Use a slotted spoon to remove the tomatoes from the crock to a medium bowl. Use a stick blender or immersion blender to puree the tomatoes. Return them to the crock.
Return the shredded meat to the crock. Stir well. Set on warm. Serve as sandwiches on soft hamburger rolls with side of slaw. And sweet tea of course.