1/2 cup cider vinegar
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco or similar hot pepper sauce
3 to 4 pounds pork shoulder roast, boneless, trimmed, tied
few dashes liquid smoke, if desired
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon ground paprika
1/4 teaspoon black pepper
2 tablespoons ketchup
8 hamburger buns heated

In a large non-metallic bowl, combine cider vinegar, chopped onion, Worcestershire sauce, and hot pepper sauce. Add the pork roast, cover, and marinate in refrigerator for at 6 to 10 hours. Turn occasionally to keep roast coated with marinade.Remove the pork from the marinade, scraping the onion back into the marinade. Lightly pat the roast dry with paper towels. Pour the marinade into a slow cooker and add the Liquid Smoke. Place a slow cooker meat rack or ring of foil in the slow cooker.

Combine the sugar, salt, paprika, and pepper in a cup. Rub the pork roast with the seasoning mixture and place on the rack in crockpot.

Cover and cook on LOW for 7 to 9 hours, or until very tender. Transfer the pork to a cutting board; cover with foil to keep warm.

Skim the fat from the surface of the cooking liquid. Stir in the ketchup; pour into a bowl. Using 2 forks, pull the pork apart into shreds, or chop the pork into small pieces. Serve the pork on warm split buns with coleslaw, beans, or your choice of side dishes. Serve the sauce separately.
Makes 8 to 10 sandwiches.