A 3 pound pork roast with a Carolina dry rub mix (black pepper, cayenne pepper, brown sugar, dry mustard, onion powder, garlic powder) in the crock pot for 9-10 hours with a 1/4 cup of water and 2 tablespoons of apple cider vinegar.
You can ignore the crock pot, let the pork roast cook into falling apart shredable goodness until suppertime. The mandatory topping for Carolina Pulled Pork is a vinegar based coleslaw. (I like coleslaw just about any way you make it, but this lack of mayonaise version holds up well to the heat of summer).
For the dressing; 1/3 cup white vinegar, 2 tablespoons apple cider vinegar, 2 tablespoons white sugar, 2 tablespoons olive oil, 1 tablespoon dry mustard, 1 teaspoon celery seeds. Mix the dressing together well and pour over one bag of pre-shredded coleslaw mix. (It's that lazy Sunday thing again, I am not even cutting cabbage today!)
On a soft bakery roll (less chemicals and I don't have to work so hard on a Sunday to make them from scratch at home!), pile on some of the pulled pork, drizzle with your favorite BBQ sauce and add a generous serving of the coleslaw on top. Grab a stack of napkins - this is a delicious hot mess.