BBQ Pulled Pork Sandwiches

2 boneless pork shoulder butt roasts (about 2 3/4lbs each)
3 cups hickory BBQ sauce
3 Tbsp Apple Cider Vinegar
4 cloves garlic, minced (or 1 tsp powder)
2 tsp Worcestershire sauce

Put roasts into 5 - 7 quart slow cooker. Combine 2 cups BBQ sauce, remaining 3 ingredients, and 1/2 cup water in medium bowl. Pour over roasts. Cook, covered, on High for 4-5 hours until tender. Transfer roasts to large plate. Shred pork using 2 forks. remove and discard any visible fat. Skim and discard fat from sauce. Return pork to sauce. Add remaining BBQ sauce. Stir. Cook, covered, on High for 30 minutes until heated through., Makes about 10 cups.

Recipe can be halved, or frozen for later use. Also good in wraps. For gluten free version, omit Worcestershire sauce.