Combine all rub ingredients in a small bowl and mix together until a paste forms.

Pat the pork dry with paper towels. Set aside about ¼ of the paste mixture and refrigerate.

Using your hands (a cook's best tools), spread the paste mixture all over the pork, being sure to work into all of the nooks and crannies of the meat.

Wrap the pork tightly and let marinate in the fridge for a few hours, or preferably, overnight.

Heat some vegetable oil in a large skillet over medium heat. Brown the pork on all sides and place in a 4-quart or larger slow cooker.

Add vinegar and reserved paste mixture to the skillet and bring to a boil. Be sure to scrape the pan for any fond left behind by the pork.

Pour the liquid over the pork, place the lid on the cooker and cook on low for 6-10 hours. I usually go the full 10, especially if you are cooking a larger piece of meat.

Remove the pork from the cooker (leaving remaining liquid in the cooker) and let it cool considerably, but not all the way to room temp. The longer you let it cool, the better the fat will distribute throughout the meat.

At this point, many people will tell you to "take two forks and shred the pork". Um, no. This will take you forever. And wear you out. Use your cook's best tools again - your hands - and get in there and shred it up.

Once the pork is 'pulled' add it back into the slow cooker and mix it with the remaining liquid. Heat up the meat on low until it starts to simmer, then switch the heat to warm and serve.