I got this recipe from the North Carolina Pork producers booth at the state fair one year and have been making it since to rave reviews.
1 4 to 5 pound pork Boston Butt.
1/3 cup apple cider vinegar
1 tbsp dark molasses
1 tbsp liquid smoke
Use a dry rub of your choice. Place the pork in the crock pot. I set it on an upside down saucer to keep it out of the liquids and grease. Add the wet ingredients and set the crock pot on low. Cook for 10 to 12 hours. Cool, pull meat from skin, bones and fat. Pull meat with two forks to shred. Serve with a barbeque sauce of your choice.