Cut the pork shoulder into four pieces. Heat canola oil in fry pan and brown the shoulder on all sides. Once meat is well-browned remove the pieces and place into the slow cooker. Juice from the meat will have developed. Remove all but about 1-tablespoon of juice from the pan and continue to cook on medium-high heat. Add the chopped onion and continue to saute until golden brown. Add the vinegar and scrape the bits from the bottom and edges of the pan. Add ketchup, firmly packed brown sugar, molasses, red pepper flakes, Worcestershire sauce, dry mustard, salt and pepper. When the mixture begins to bubble, remove from heat and pour over the pork in the slow cooker. Cook the meat and mixture about 4-5-hours on high or about 8-10-hours on low.

Once the meat is cooked, remove the chunks of meat and shred each piece using a pair of forks. Remove any large, visible pieces of fat and also skim off any excess fat from the sauce. Return the shredded (or pulled) pork to the slow cooker and stir to combine with the sauce.

Keep slow cooker on warm cycle through servings. Serve on toasted sandwich buns along with rustic coleslaw.

This recipe services 6-8.