Trim fat from roast and sprinkle all surfaces with salt and pepper. Place meat in a slow cooker. Sprinkle with sugar and add vinegar. Cook on low setting for 12 hours or until meat falls off bones. Place meat in bowl, removing bones and excess fat. Shred meat and stir in ketchup. Fill buns with meat and serve warm on buns. (Serves 8.)
For cooking in oven, cut pork into chunks if necessary and place in covered casserole with remaining ingredients except buns. Cook, adding water if necessary (low heat), 325 degrees for 3 to 4 hours or until meat falls off bones.
