Pork and Slaw Barbecue Buns

• 5 lbs pork roast
• 34 cup cider vinegar
• 2 tablespoons Splenda sugar substitute
• 12 teaspoon salt
• 12 teaspoon crushed red pepper flakes
• 14 teaspoon black pepper
• 16 buns, toasted
• 8 cups Coleslaw

1. Place meat in slow cooker.
2. In a small bowl, combine vinegar, sugar, salt, pepper.
3. Pour over meat.
4. Cover and cook on low 10-12 hours.
5. Transfer meat to cutting board, reserving liquid.
6. Cut meat off bones and coarsely chop.
7. Combine meat with reserved liquid.
8. Serve meat on buns with coleslaw.

pork roast, cider vinegar, splenda sugar substitute, salt, red pepper, black pepper, buns

Taken from www.food.com/recipe/pork-and-slaw-barbecue-buns-511158 (may not work)