In a medium saucepan, over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
Bring to a boil, reduce heat and simmer for 5 minutes, then let cool.
Rinse pork shoulder and pat dry, then place in a large glass bowl or resealable plastic bag; pour sauce over pork and marinate overnight in the fridge.
Remove roast from the marinade and place in the slow cooker; add 3/4 cup water to marinade, mix well and add to roast in slow cooker; cover and cook on low for 8-9 hours or on high for 4-6 hours (I cooked for 8 hours and mine was perfect), until meat is tender but not falling apart.
Remove meat from sauce and let it stand on a carving board for 10-15 minutes, then cut it into thin slices and keep warm.
To serve: place meat on one half of bun, add sauce and top with the other half of bun (kind of elementary, huh?).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	702.85 Kcal (2943 kJ)
Calories from fat	182.89 Kcal
		% Daily Value*
Total Fat	20.32g	31%
Cholesterol	53.68mg	18%
Sodium	1482.33mg	62%
Potassium	503.23mg	11%
Total Carbs	92.96g	31%
Sugars	18.67g	75%
Dietary Fiber	6.33g	25%
Protein	33.32g	67%
Vitamin C	17.9mg	30%
Iron	3.7mg	20%
Calcium	76.5mg	8%

Amount Per 100 g
Calories	230.98 Kcal (967 kJ)
Calories from fat	60.11 Kcal
		% Daily Value*
Total Fat	6.68g	31%
Cholesterol	17.64mg	18%
Sodium	487.15mg	62%
Potassium	165.38mg	11%
Total Carbs	30.55g	31%
Sugars	6.13g	75%
Dietary Fiber	2.08g	25%
Protein	10.95g	67%
Vitamin C	5.9mg	30%
Iron	1.2mg	20%
Calcium	25.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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