1 fresh pork shoulder
Ground red pepper
Crushed red pepper
1 1/2 c. vinegar
Salt

Rinse meat and pat dry. Liberally sprinkle meat with red pepper. Place meat in dry crock pot and cook 8 to 10 hours or until very tender. May be put under broiler for crusty top at this point. Bring crushed red pepper and vinegar to boil. Chop or slice meat and add mixture a spoonful at a time when taste is right, stop. Add salt to taste. Put back in crock pot and keep warm until ready to serve. Serve on bun with slaw.