4 lb. Boston butt roast
1 med. onion, chopped
1 (16 oz.) can tomatoes
3 oz. Worcestershire sauce
1/2 c. wine vinegar
2 tbsp. salt
2 tsp. black pepper
1 tbsp. sugar

Place pork roast in crock pot. Sprinkle onion over meat. Combine remaining ingredients and pour over meat. Cover and cook for 8 hours on low heat. Remove meat from broth and cool. Shred meat with fork and return to broth.