North Carolina Pulled Pork

This was one of my first experiences while in NC!!
I actually like BBQ sauce on mine, but I was told that you don't eat this version of pulled pork with any BBQ sauce.  I guess that's like adding american cheese to lasagna.  So, I serve barbecue sauce on the side for anyone who would prefer the alternative.

North Carolina Pulled Pork

3 cups cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1 boneless pork shoulder, about 3 1/2 pounds
salt and pepper

1. In a saucepan combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.  Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
2. Sprinkle the pork roast with salt and pepper; place in a foil lined baking or roasting pan. Roast, uncovered, at 275° for about 7 hours, or to 200° on a meat thermometer or oven probe inserted in the center of the thickest part of the roast. Baste about every hour with the sauce saved for basting. The roast should be very tender.
3. Remove the roast and shred with 2 forks, discarding large pieces of fat.
4. Warm the reserved sauce and pass at the table for people to spoon over their pork. I also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.
5. Serve with slaw, pickles, buns, and baked beans or your favorite sides.