North Carolina Pulled Pork

My FAVORITE pulled pork recipe. Very tangy... You'll love it if you like a vinegar-based barbecue sauce.

3 lbs pork butt roast
1 tsp paprika
1 tsp brown sugar
¼ tsp celery seeds
¼ tsp garlic salt
1/2 tsp dry mustard
¼ tsp onion powder
½ tsp black pepper
1/8 tsp salt
¼ cup plus 2 tsp cider vinegar
½ cup plus 2 tsp water
¼ cup ketchup
1 tblsp plus 2 tsp packed brown sugar
2 tsp salt
1 ½ tsp crushed red pepper flakes

In a small bowl, mix paprika, sugar, celery seeds, garlic salt, dry mustard, pepper, onion powder, and salt. Rub spice mixture onto the roast on all sides. Wrap in plastic wrap and refrigerate for 8 hours, or overnight. Place roast in slow cooker and cook for 4 hours on low setting, then turn heat up to high and continue to cook for 4 more hours. In a medium bowl, whisk together vinegar, water, ketchup, brown sugar, salt, and red pepper flakes until sugar is dissolved. Remove pork from slow cooker and pull apart with two forks. Drain liquid from slow cooker and return shredded pork to slow cooker. Add vinegar to slow cooker and heat for 15 minutes or until heated through.