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!
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.