Shredded Pork Barbecue

My folks winter in NC. Pork barbecue is BIG there, not the kind with the red sauce... Found this in a BH&G slow cooker cookbook. Serve with (or without) your favorite buns, and coleslaw, of course!

• Ready In: 4 hrs 40 mins
• Serves: 16
• Yields: 16 sandwiches

Ingredients

• 4 -5  lbs  pork roast
• 3⁄4 cup apple cider vinegar
• 2  tablespoons Splenda sugar substitute
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon black pepper

Directions

1. Place meat, cutting into pieces if necessary to fit crock pot. Mix together remaining ingredients and pour over roast.
2. Cover and cook on low heat for 10-12 hours, or high-heat 5-6 hours.
3. Transfer meat to cookie sheet. When cool enough to handle, shred or chop. Add juice until moistened to your liking.