One 6-8 lb Boston Butt pork roast (or pork shoulder)
Olive oil
1-2 tbsps. Quick dry rub (see rub recipe below)
1 cup apple cider vinegar
Outta the Park BBQ Sauce (to taste)

Pre-heat large crock pot to High setting. Coat roast with olive oil, and distribute one tablespoon of quick dry rub across all sides of meat. Place in crock pot, and pour vinegar over roast. Cover and cook for at least four hours.

Set up a charcoal grill for indirect grilling, piling hot coals (hardwood charcoal preferred) one on side of the grill. Remove meat from crock pot, reserving liquid for occasional basting (if desired). Place roast on grill grate opposite of the coals. Cover grill and roast for an additional 2-3 hours, maintaining temperature between 225° to 275° (if temperature falls, add new charcoal to coals). Remove lid only to baste w/ cooking liquid, and/or to add soaked hickory or rosemary for smoking).

Once cooked, place roast on large cutting board. Using large forks, "pull" meat to separate (you can also chop with cleaver or large knife). Add remaining dry rub and Outta the Park BBQ Sauce to taste. More sauce = heat and flavor. Serve with cole slaw and corn on the cob (boiled or grill roasted in husk).
Quick dry rub - combine 2 tbsps each sea salt and cayenne pepper, with 1 tbsp each of black pepper and onion powder. Stir to combine.