Shredded Crockpot Pork Salad

2 lb pork roast
kosher salt
chicken bouillon granules
onion powder
1 cup water
1/4 cup ketchup
2 Tbs mustard
1 1/2 tsp soy sauce
1 1/2 tsp worcestershire sauce
1/2 tsp garlic powder
1 1/2 tsp red wine vinegar
salt and pepper to taste

Place pork roast in slow-cooker. Season liberally with kosher slat, bouillon granules and onion powder. Pour water into slow-cooker. Cover and cook on LOW for 6-8 hours or until meat shreds easily. Drain liquid. Using two forks, shred the meat. In a small bowl, combine the ketchup, mustard, soy sauce, whorcestershire sauce, garlic powder and red wine vinegar. Pour into the slow-cooker and stir to coat the meat. Salt and pepper to taste. Serve pork over salad with your favorite toppings!