North Carolina Pork Barbecue
3 pounds port butt, shoulder or blade roast (I use pork chops as well)
15 ounce can whole tomatoes
1/2 cup vinegar
1 medium onion, sliced
2 tablespoons Worcester sauce
1 tablespoon sugar
2 teaspoons crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
(Add Frank's hot sauce or extra pepper flakes if you want to make it hotter)

Combine all ingredients in slow cooker and cook on
low for 10 hours
or
high for 5 hours

Pork is done when it falls apart if lifted with a fork.
Remove and discard bone.

Option 1
Remove meat and discard bone
Shred meat with a fork or dice
Served with sauce meat was cooked in or other barbecue sauce
Serve on buns with coleslaw

Option 2
Remove bones and shred meat
Pour meat/sauce mix over cooked rice