2 tsp salt

1 tsp garlic powder

1 tsp pepper

1 pork shoulder (5 pounds), patted dry

2 cups apple cider vinegar

2/3 cup of ketchup

2 tbsp dark brown sugar

2 tbsp Worcestershire sauce

1 tbsp ground mustard

1 tbsp chili powder

1/4 tsp cayenne pepper

Hamburger buns

Combine the salt, garlic powder, and pepper in a small bowl.

Rub the spice mixture over the pork and set aside.

In a small saucepan, combine the vinegar, ketchup, brown sugar, Worcestershire sauce, ground mustard, chili powder, and cayenne pepper. Simmer over low heat for 5 minutes, stirring occasionally. 

Place the pork in the crock pot, and pour 2/3 of the sauce over it.

Cook on high for 4-5 hours, until the pork is tender and fully cooked.

Place the pork on a wire rack on top of a baking sheet with a lip, until cool enough to handle. 

Shred the pork, and place in a large bowl. 

Pour the remaining sauce over the shredded pork, and stir.

Toast the hamburger buns, top with the shredded pork, and enjoy!