Ingredients

• 2½- 3 pound pork shoulder roast
• ½ cup water
• 3 tablespoons vinegar
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon chili powder
• 3 cups BBQ sauce

Trim excess fat from roast. Put into a crock pot. Add the water, vinegar, Worcestershire, and chili powder.

Cook on low for about 10 - 12 hours. Remove pork from crock pot; discard liquid.

Using forks, shred the pork (It should be very tender at this point). Put shredded meat back into the cooker, add the bbq sauce, and heat on high for about 45 minutes.

Serve on hamburger buns or rolls.