How to Make It
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.
Gooseberry Patch Keepsake Cookbook