Step 1

Place the pork in slow cooker and sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork.

Step 2

Pour the apple juice down the side of the crock-pot to the bottom, being sure not to drizzle it on the crusted meat. Cover.

Step 3

Cook on high 6-8 hours or low 10-12 hours.

Step 4

Remove bone and shred meat with a fork.

Step 5

Stir in the salt and enjoy!

Step 6

Place the pork in 6 quart dutch oven and sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork.

Step 7

Pour the apple juice down the side of the crock-pot to the bottom, being sure not to drizzle it on the crusted meat. Cover.

Step 8

Cook at 250 degrees approximately 6 hours, until meat shreds easily.

Step 9

Remove bone and shred meat with a fork.

Step 10

Stir in the salt and enjoy!

Step 11

Place the pork in instant pot and sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork.

Step 12

Pour the apple juice down the side of the crock-pot to the bottom, being sure not to drizzle it on the crusted meat. Cover.

Step 13

set to manual for 50 minutes, then natural pressure release. If pork doesn't easily shred, set to manual for an additional 15 minutes.

Step 14

Remove bone and shred meat with a fork.

Step 15

Stir in the salt and enjoy!