Slow Cooker Carolina BBQ

1 (5 lb) bone-in pork shoulder roast
1 T salt
ground black pepper
1 1/2 cups apple cider vinegar
2 T brown sugar
1 1/2 T hot pepper sauce
2 t cayenne pepper
2 t crushed red pepper flakes

1.  Place the pork shoulder into a slow cooker and season with salt and pepper.  Pour the vinegar around the pork.  Cover, and cook on low for 12 hours.  Pork should easily pull apart into strands.

2.  Remove the pork from the slow cooker and discard any bones.  Strain out the liquid, saving 2 cups.  Shred the pork using tongs or two forks and return to the slow cooker. 

For the sauce,stir the brown sugar, hot pepper sauce, cayenne pepper, and crushed red pepper into the reserved sauce.  Mix into the pork in the slow cooker.  Cover and keep on low until serving.  (I made this sauce, but ended up using bottled Corky's sauce to taste instead.  Todd used Sticky Fingers Carolina Mustard Style and it was good, too.)

From allrecipes.com