North Carolina Pork Barbecue

6 pound port butt (I used tenderloin because I got it on sale and I think it's leaner)
2 14 oz. cans diced tomatoes
1 cup vinegar
3 packets Splenda (equivalent to 2 tbls. sugar)
2 heaping teaspoons crushed red pepper
2 Tablespoons salt
4 teaspoons black pepper
1/4 cup Worcetershire sauce

Add everything but pork to the crockpot and stir to combine. Place pork in sauce (I cut the tenderloin into 4 pieces to make sure all got covered by sauce). Cook on low 8 - 10 hours. Pork will fall apart on it's own.