Ingredients

• 1  4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
• 3/4  cup cider vinegar
• 2  tablespoons packed brown sugar
• 1/2  teaspoon salt
• 1/2  teaspoon crushed red pepper
• 1/4  teaspoon ground black pepper
• 16  kaiser rolls, split and toasted
•   Coleslaw

Directions

1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.