Make pulled barbecue pork by roasting the pork and pulling or shredding the meat while it's still warm. Finish by coating the meat with a homemade cider-vinegar barbecue sauce.
Purchase a shoulder or Boston butt pork roast. Make a spice rub by mixing together 3 tablespoons of sea salt, 1 tablespoon of dry mustard, 1 tablespoon of garlic powder, 1 tablespoon of brown sugar and 3 tablespoons of paprika. Rub the mixture into the pork roast, and place it in a roasting pan. Cook the roast at 300 degrees Fahrenheit for six hours or until the internal temperature reaches 170 degrees. The meat should be falling apart when it's done.
While the pork roasts, make the cider-vinegar barbecue sauce by mixing together 1 1/2 cups of cider vinegar, 1 cup of mustard, 1/2 cup of ketchup and 1/3 cup of brown sugar in a saucepan. Stir in 2 smashed or minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of cayenne pepper and 1/2 teaspoon of black pepper. Simmer the sauce over medium heat for 10 minutes, then set it aside until the pork roast is finished cooking.
Once the meat is done, allow it to rest for 10 minutes before removing it from the pan. Deglaze the meat drippings by adding 3/4 cup of water to the panning and warming it to medium heat. Scrape the bottom of the pan with a spoon regularly until the mixture has reduced by half. Add the drippings to the barbecue sauce, and cook for 5 minutes. Pull the pork roast apart using a fork, then coat the meat with half of the barbecue sauce. Use the other half of the sauce for serving.