4- to 6-pound pork shoulder

1 cup apple cider vinegar
1 cup water
1/4 cup paprika
2 tablespoons packed dark brown sugar
1 tablespoon sugar
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Trim off any excess fat from the pork shoulder. Mix together all dry ingredients, and rub onto all sides of the pork shoulder.

Pour the apple cider vinegar and water into the Crock-Pot, and add the pork shoulder. Cook on low for 6 to 8 hours, or until the meat easily comes off the bone.

Shred the meat. Serve on buns with barbecue sauce if desired.