| 3 lbs. Boneless Beef Shoulder Roast | 2 Cloves Garlic, minced |
| 2 c. Ketchup | 1/2 tsp. Salt |
| 1 med. Onion, chopped | 1/2 tsp. Dry Mustard |
| 1/4 c. Cider Vinegar | 1/2 tsp. Black Pepper |
| 1/4 c. Dark Molasses | 1/4 tsp. Garlic Powder |
| 2 Tbs. Worcestershire Sauce | 1/4 tsp. Red Pepper Flakes |
Place roast in slow cooker. Combine remaining ingredients in large bowl. Pour sauce mixture over roast. Cover; cook on low 8-10 hours or high 4-5 hours.
Remove roast from sauce, cool slightly. Trim and discard excess fat from beef. Using two forks, shred meat. Let sauce stand 5 min. to allow fat to rise, skim off fat. Return shredded meat to slow cooker. Stir meat in with sauce, and adjust seasonings. Cover; cook on low 15-30 min. or until hot.
Spoon filling into buns (or wrap in croissants and bake). Top with aditional sauce if desired.