Slow Cooker Carolina BBQ

1 5lb. bone in, pork shoulder roast
1 1/2 cups apple cider vinegar
1 tablespoon salt
Ground black pepper.
2 tablespoons hickory liquid smoke


Put all of that into a crock pot and cook on low for 12 hours.


After 12 hours of cooking, shred the pork and retain 2 cups of the liquid from the crock pot.


Put meat back into the crock pot with the retained liquid.


Then, add:


2 tablespoons of brown sugar
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 tablespoon red hot sauce


Stir.  Serve on rolls with cole slaw.