Part 1
1 3-6Lbs Pork Shoulder or Boston butt roast
1 Tbs of Paprika
2 Tbs Brown Sugar
1/2 tsp of salt and pepper
Part 2
8-10 oz Cider Vinegar (experiment to your taste)
4 tsp of Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic salt
1/2 tsp sugar
1/4 to 1/2 tsp of Cayenne Red pepper (experiment to your taste of spicy or mild)

Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast. Then place in crock pot on high for 6-7 hours finish time. Recommend though place on Low for 10-11 hours finish time.
Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.
When Pork roast is very tender, with a fork, remove roast from crock pot. Chop roast into a very fine degree (basically as much as you can cut it with a sharp knife and fork). Then take a Tablespoon and ingredients from Part 2 (BBQ sauce ingredients) and apply over the chopped roast. Note: Add as much or as little depending on your taste.