CROCK POT BARBECUE

1 (3-4 lb.) pork loin roast
Salt and freshly ground black pepper
to taste
Crushed red pepper flakes or ground
red pepper to taste
2 tbsp. sugar
2 c. white vinegar (or 1 c. vinegar
and 1 c. water for less vinegar
taste)
12 to 16 hamburger buns

Trim fat from roast and place in 5 quart electric slow cooker. Sprinkle roast with salt, pepper and crushed red pepper. Add sugar and vinegar. Cook on low 12 to 14 hours. To reduce cooking time, follow slow cooker directions for cooking on high. When done, remove roast from cooker and place in a large skillet, reserving cooking juices. Flake or shred roast, removing any fat or gristle. Mix meat, some of cooking juices and ketchup. Simmer mixture over medium heat until juices evaporate. Serve on lightly toasted hamburger buns. Serves 12 to 16.