Rub the road with 1 tablespoon of olive oil and 1 teaspoon of salt and 1 teaspoon of pepper.

Place roast in the slow cooker in set on medium heat.

In a bowl, mix together the honey, vinegar, and red pepper flakes.

Pour over the pork and cover the cooker.

Cook on low to medium heat for 8-10 hours or until the meat begins to fall off the bone. Flip the roast every 3-4 hours.

Remove the roast from the cooker (the meat should "shred" itself and fall off the bone) and let it cool for 30 minutes on the counter then, covered, for several hours in the refrigerator (we kept ours in the fridge overnight).

Once the roast has totally cooled and all the fat has congealed to the top (this part is kinda gross), remove the bone and excess fat.

Pull the meat apart with your fingers or a fork.

Reheat and add a little more seasonings to taste. (We put our back in the crockpot for a few hours before serving).

This really is best the second day and it freezes well, too!