I picked up a smoked pork shoulder from Balky Farm on a whim at the last farmers market, and a fortuitous whim it was. This is an extremely simple treatment, but it was addictively delicious. And, of course, the leftovers - in the form of pulled pork - can be used for all kinds of things.
3 lb smoked pork shoulder (or larger)
1/2 cup cider vinegar
1/2 cup water
Do not trim the pork before cooking, as the fat will help keep it moist and add flavor (trim after cooking).
Place all ingredients in the slow cooker. Cook on Low for 7-8 hours (a bit longer would probably be fine; this is quite forgiving). Just before serving, remove the should from the slow cooker. Trim off the large pieces of fat and cut up the meat into chunks. Alternatively, shred it with a couple of forks to make pulled pork straightaway.