Slow-roasted pork shoulder shredded and tossed in a tangy, spicy apple cider vinegar sauce.
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Preheat your oven to 300°F (150°C) and prepare a large roasting pan with a tight-fitting lid or heavy-duty foil.
Combine the salt, black pepper, and smoked paprika in a small bowl, then rub the mixture thoroughly over all sides of the pork shoulder.
Place the seasoned pork in the roasting pan, fat side up, and add 1/2 cup of water to the bottom of the pan to maintain moisture.
Cover the pan tightly and roast for 5 to 6 hours, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart with a fork.
While the pork is roasting, whisk together the apple cider vinegar, brown sugar, red pepper flakes, cayenne, and hot sauce in a medium saucepan.
Simmer the vinegar sauce over low heat for 10 minutes to dissolve the sugar and meld the flavors, then set aside to cool.
Remove the pork from the oven, let it rest for 20 minutes, then discard the excess fat and shred the meat using two large forks.
Toss the shredded pork with half of the vinegar sauce immediately, serving the remaining sauce on the side for guests to add as desired.
