Ingredients

• 1 (3 pound) boneless pork shoulder (Boston Butt) roast
• 3/4 cup cider vinegar
• salt and ground black pepper to taste
• 1 cup barbeque sauce, or to taste

Instructions

1. Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
2. Cook on Low for 10 to 12 hours. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker. Add barbeque sauce and continue to cook for 30 minutes.