Instructions: Start with a pork Boston butt that weighs 4 to 5 pounds; place in a slow cooker. Splash in about 1/4 cup cider vinegar and a tablespoon or two of molasses. Slow cook by cooker directions for about 10 hours.

Cool; debone, remove skin and excess fat. Chop meat and add barbeque sauce (Eastern, Piedmont, or Western-style).

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