North Carolina Pork BBQ

 

3 to 4 lb. pork butt, shoulder or blade roast

15 oz. can whole tomatoes

1/2 C. vinegar

1 medium onion, sliced

2 T. Worcestershire sauce

1 T. sugar

2 tsp. crushed red pepper flakes

2 tsp. salt

1 tsp. black pepper

Combine all ingredients in crock. Cover and cook on low for 10 hours