Slow-Cooked Pulled Pork

• 1 tablespoon vegetable oil
• 1 boston butt roast, 3 1/2- to 4-pound
• 1 cup hunt's hickory & brown sugar barbecue sauce
• 14 cup white vinegar

1. Heat the oil in a 10-inch skillet over medium-high heat.
2. Add the pork and cook until its well browned on all sides.
3. Stir the barbecue sauce and vinegar in a 5-quart slow cooker.
4. Add the pork and turn to coat.
5. Cover and cook on LOW for 8 to 9 hours, (or on HIGH for 4 to 5 hours,) until the pork is fork-tender.
6. Remove the pork from the cooker to a cutting board and let stand for 10 minutes.
7. Then, using 2 forks, shred the pork.
8. Return the pork to the cooker.
9. Serve on buns or sandwich rolls.

vegetable oil, butt roast, brown sugar, white vinegar

Taken from www.food.com/recipe/slow-cooked-pulled-pork-409297 (may not work)