2/3 cup Worcestershire sauce
1/2 cup tomato ketchup
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium white onion, chopped
2 tbsp prepared yellow mustard
2 tbsp white vinegar
3 1/2 lb boneless pork shoulder, trimmed & cut into 4 pieces
In a 6-quart slow cooker, mix all ingredients except pork. Add pork, turning to cover. Cook on low for 8 to 10 hours.
Remove pork to a cutting board and shred using two forks. Return meat to cook and stir into the sauce.
To serve, spoon a half cup of meat onto each hamburger bun.
Yield: 10 servings.