“My whole family loves this recipe and my friends ask for it by name. It’s a great way to serve a few people or many.” —Vicki
Place roast in a 3 1/2- to 4-quart slow cooker; add one cup water. Cover and cook on high setting 7 hours or until tender.
Shred meat; return to slow cooker. Stir in sauces, sugar, salt and pepper; cover and cook on low setting one more hour. Serve on buns and top with coleslaw, if desired.