At some point I will get a smoker, but until then the crockpot will have to do for my BBQ fix.

1 lb pork shoulder
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup BBQ sauce
1 Tablespoon brown sugar
1 Tablespoon mustard
1 teaspoon each of the following:
garlic powder
onion powder
paprika
chili powder
black pepper

Bun
BBQ sauce
coleslaw

My crockpot is tiny, so I had to cut down a 3 lb pork shoulder to fit it. If your crockpot can handle it, I recommend increased the proportions.
I mixed up all the seasoning in the crockpot, then tossed the shoulder in. I spun the meat around a couple times to make sure it was covered in juice, then let it sit for about 4 1/2 hours on High. If I would have had more time, I would have tried to let it sit for 10 hours on low. I will likely do that with the rest of the pork shoulder after I finish this stuff up. At the end, I pulled the meat out, took two forks and shredded it all up. If it isn't really easy to shred, then you need to cook it longer.

I like my pulled pork Memphis style with BBQ sauce and coleslaw.

If you make it just right, you'll end up looking like this guy.