1 can (398 ml/14 oz) plum tomatoes, drained

1/2 cup (125 ml) ketchup

1 1/2 tablespoons (22.5 ml) Worcestershire sauce

1/4 cup (60 ml) cider vinegar

1 tablespoon (15 ml) molasses

1 teaspoon (5 ml) dry mustard

1 tablespoon (15 ml) soy sauce

1 onion, coarsely chopped

2 cloves garlic

Hot pepper sauce, to taste

1 pork shoulder roast, about 4 lb (1.8 kg) (with or without bone, untied)

Salt and pepper

In a blender, purée all ingredients except the pork. Season with salt and pepper.

Season the pork with salt and pepper. Place it in the slow cooker with the sauce. Cover and cook on low heat for about 8 hours. Alternatively, cook on high for 6 hours.

Place the meat on a plate and tent with aluminum foil. Let stand 15 minutes, then shred using a fork.

Meanwhile, in a saucepan, bring the sauce to a boil and reduce until syrupy, about half the original volume. Add the meat and coat well with the sauce.

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