3-4 pound pork roast, Boston butt, or shoulder
3/4 cup apple cider vinegar
Black pepper and salt
1-1 1/2 cups of your favorite barbecue sauce
Trim the excess fat from the roast. Season the bottom moderately with black pepper and salt. Place the roast in the crock pot. Pour vinegar over roast. Season the top moderately. Cook covered on low for 10-12 hours until roast is tender and falling apart.
When roast is done, discard cooking liquid. Shred meat into small pieces. Add barbecue sauce until meat is moist and stir thoroughly. Serve as main course or as sandwiches with additional barbecue sauce or hot sauce.