1 (2 1/2 to 3 pounds) pork shoulder picnic roast
1 can (10 ounces) chopped tomatoes with green chile peppers, undrained
1 jar (8 ounces) applesauce
1/3 cup tomato paste
1/4 cup packed brown sugar
1 T Worcestershire sauce
10 to 12 kaiser rolls, split and toasted
sliced red onion (optional)
Put meat into crock pot. Combine next 5 ingredients, pour over meat. Cook on low-setting for 10 to 12 hours or on high-heat for 5 to 6 hours.
Transfer meat to cutting board, reserving juices. Cover meat and keep warm. pour reserved juices into a medium saucepan; bring to a boil. Reduce heat; cook, stirring occasionally, for 10 to 20 minutes or until desired consistency. Shred meat.
Place meat over bottom of rolls, top with onion. Drizzle with juices. Top with tops of rolls.