2 1/2-3 pound boneless pork loin roast
1/4 cup brown sugar
1/4-1 t. cayenne pepper (I used 1/4 teaspoon in deference to my kids, but I think I could have gotten away with more)
coarsely ground salt and pepper
3 cloves garlic, minced
1 cup apple cider vinegar
1/2 cup water
Barbeque sauce of your choice. We really like the kind pictured above - Jack Daniels Original Recipe #7 or else Jack Daniels Honey Smokehouse.
Mix together the sugar, peppers and salt. Spray a dutch oven or other covered baking dish with cooking spray, then lay the roast in the bottom. You may cut it into 3 or 4 chunks to help it cook a little faster. Rub the sugar mixture over the top and sides. In a small bowl, mix together the garlic, vinegar and water, and pour most of it in the pan around the roast then drizzle the remaining amount over the top. Cover and bake at 350 for 2-2 1/2 hours, or until it shreds apart easily with a fork. Mix in any remaining juices as needed, then serve on rolls with the barbeque sauce of your choice. We added a slice of provolone cheese with it.
This came out very sweet with just a mild tang. The vinegar smell during cooking was quite strong, so I was pleasantly surprised that it didn't taste that way. I've had some pulled pork that is very vinegary and I really don't like it prepared that way.