1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop.
4. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw.

Makes 16 servings.

Nutritional Information: Calories 272, Total Fat (g) 6, Cholesterol (mg) 41, Sodium (mg) 563, Carbohydrate (g) 34, Total Sugar (g) 3, Fiber (g) 1, Protein (g) 18, Vitamin C (DV%) 3, Calcium (DV%) 6, Iron (DV%) 16