- 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
- Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
- 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.