• Bring roast to room temp for about an hour.
• Preheat oven to 250ºF.
• With a knife, stab roast all over, 20 - 30 slits.
• Mix together 1 tablespoon adobo sauce from peppers and 1 tablespoon apple cider vinegar. Rub all sides of roast with liquid mixture - massaging into holes. Use all of liquid mixture. Let roast rest for 5 minutes.
• Mix spices together. Rub down roast with spice mixture, rub all sides and into holes. Use all of spice rub.
• Place pork roast into appropriate sized roasting pan. I use the disposable aluminum type - goes straight from oven to grill and there's no clean up.
• Pour ½ cup apple cider vinegar into pan. Bake covered, basting a few times, at 250ºF for 6-8 hrs or until roast is tender and pulls apart easily with fork. Remove from oven.
• Heat up grill or turn oven heat up to broil.
• Shred roast with two forks. Discard any large chunks of fat. Small pieces of fat and juices from meat should stay in.
• Drizzle about 1/4 cup of barbecue sauce (recipe to follow) over pulled pork and toss.
• Grill or broil pork until it browns enough to your liking and most of the liquid is reduce. I stir the meat a few times to distribute all the juices so nothing dries out. Pay attention to the pork, making sure nothing burns.
• Serve on rolls, drizzle with lots of BBQ sauce and enjoy!

Barbecue Sauce

• Combine ketchup, apple cider vinegar, brown sugar, worcestershire sauce, minced chipotle peppers, adobo sauce from chipotle peppers, salt and spices in a medium saucepan.
• Bring sauce to a simmering bubble over med/low heat, stirring often.
• Reduce heat to low, simmer for about 30 minutes, stirring occasionally.
• Stir in honey, let simmer for a minute or two.
• Remove from heat and enjoy! Store leftovers in fridge. Makes about 1 1/4 cup sauce.