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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.