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In 4 1/2 to 5 1/2 quart slow cooker pot, stir onion, vinegar, ketchup, molasses, paprika, mustard, worcestershire, ground red pepper, salt/pepper, liquid smoke and 1/4 cup water until combined. Add pork to sauce mixture and toss to coat. Cover slow cooker with lid and cook mixture on low setting for 8-10 hours or until pork is very tender. Or you can bake in a very low oven at 150 overnight. Transfer pork to a large bowl. Pour sauce into 8 cup bowl and set aside. With 2 forks, pull pork into shreds. Return pork to slow cooker. Skim fat from sauce and discard. Pour sauce over pork, toss to combine. Serve pork separately or on buns with hot pepper sauce, if you like. Leftovers freeze well.
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