Shredded Pork Barbecue

• 4 -5 lbs pork roast
• 34 cup apple cider vinegar
• 2 tablespoons Splenda sugar substitute
• 12 teaspoon salt
• 12 teaspoon crushed red pepper flakes
• 14 teaspoon black pepper

1. Place meat, cutting into pieces if necessary to fit crock pot.
2. Mix together remaining ingredients and pour over roast.
3. Cover and cook on low heat for 10-12 hours, or high-heat 5-6 hours.
4. Transfer meat to cookie sheet.
5. When cool enough to handle, shred or chop.
6. Add juice until moistened to your liking.

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

Taken from www.food.com/recipe/shredded-pork-barbecue-352078 (may not work)