Damn, I'd post a picture, but we ate it too fast. The measurements below are estimated!
2 lb pork shoulder
3 tbsp vinegar
4 tbsp delicious mustard. I used Kozlik's Sweet and Smoky Mustard
3 tbsp soy sauce
2/3 of a standard mug, so about 10 tbsp, steeped lapsang souchong
1/2 cup or more of maple syrup (I'm heavy handed with this)
1-2 tsp of cayenne pepper
8 cloves garlic, minced
1/2 onion, minced
1 tsp sea salt
1/2 tsp freshly ground pepper
1 ground clove
Mix all these together with the pork shoulder, and slow cook on medium for 6 hours. I'm sure you can slow cook it on low for longer (8 hours or so) for better results.
This is the first time I'll recommend this, but you're gonna want some Tabasco sauce (or your favorite vinegar based hot sauce) to really make it pop out. Serve on kaiser buns with the juices and Tabasco:)