3 to 3.5 lbs. pork butt
1/2 cup apple cider vinegar (red or white wine vinegars work perfectly, as well)
about 2 cups BBQ Sauce (optional)
Pour the vinegar into a large slow cooker. Place the pork in, fat side down. Cover and turn the cooker on to medium to medium high for at least 6 hours (you can cook this at a lower temperature, for longer, just make sure to give it plenty of time to cook; I have cooked it on low for 10 hours without any issues).
Once the pork reaches 195 to 200 degrees, internally, remove from the slow cooker. Use two large forks or tongs to pull or shred the pork, removing any large pieces of fat.
Place the pulled pork in a large bowl and stir in 2 cups (or more, to taste) of barbecue sauce, if desired.
Makes about 20 mini, or 14 regular buns
2 teaspoons instant yeast
1/2 cup bread flour
1/2 cup milk, warmed to about 100 degrees (preferably whole milk, but not required)
3 cups bread flour
2 tablespoons granulated sugar
1 teaspoon salt
1 1/2 cups (3 sticks or 339 grams) unsalted butter, softened
1 egg, lightly beaten (for egg wash)
Lightly oil a large bowl; set aside.
In a medium bowl, combine the yeast and 1/2 cup of flour. Stir in the warm milk until thoroughly combined. Cover and rest for 20 minutes.
In another medium bowl, combine the remaining 3 cups bread flour, sugar, and salt; set aside.
In the bowl of a standing mixer, fitted with a paddle attachment, lightly beat the eggs, then stir in the yeast mixture until combined. Add the flour mixture to the egg mixture, mixing on low speed for a couple of minutes, until all of the ingredients are incorporated.
With the mixer on medium speed, add the butter, 2 tablespoons at a time, allowing it to be fully incorporated between each addition. Once all of the butter is added, continue mixing for about 6 minutes, until the dough is very well mixed, smooth, and very soft. (The dough will be very soft, and may be slightly sticky; this is how it should be.)
Transfer to the prepared bowl, rolling the dough around to coat it lightly with the oil in the bowl. Cover and sit in a warm spot until doubled in size, about 2 hours.
Once doubled, divide the dough into 2-ounce pieces for mini buns, or 3-ounce pieces for standard buns. Roll into boules and place on a baking sheet lined with parchment paper or a Silpat mat, or in a lightly oiled bun pan. After each boule is shaped, press down lightly on top of each one with your hand, flattening it slightly. Cover with a clean, dry towel and allow to rise until doubled, about an hour.
Preheat oven to 400 degrees. Brush the rolls lightly with the egg wash. Bake mini buns for 10 to 12 minutes, until golden brown and firm, but not hard. Bake standard buns for 15 to 17 minutes, until golden brown and firm, but not hard.