Oven-roasted pulled pork: preheat your oven to 350 degrees F (175 C).

Wipe down and dry your pork shoulder or pork butt. And your regular butt if needed. Wash your hands. 

In a small bowl add your salt, smoked paprika, and black pepper. Mix well. This is your rub. Cover and rub your pork fully with all your rub. Make sure no parts of the pork are unseasoned. 

In a Dutch oven or large oven-safe pot, add your fully seasoned pork and place it in the middle. 

Pour 1 cup of apple cider vinegar into the Dutch oven or pot, around the pork. Add a lid or cover to your oven-safe pot and add it to the preheated oven. 

Cook for 3 hours with the cover on the pot. If you don't have a cover, you can cover the pot with aluminum foil.

Once 3 hours are over, remove the cover/lid for the pot and cook for an additional 30 minutes. 

Remove pork from the pot (don't discard any liquid left in the pot just yet), place it on a cutting board, and allow the meat to rest for 45 minutes to 1 hour then pull meat from the bone and use two forks to separate it. I think it's better for sandwiching if you chop the meat a bit, into smaller pieces but you do not have to do this. Store the meat in a sealed container in the fridge until it's time to make a sandwich.

Vidalia onion and jalapeno relish: chop the onion into small dice. Remove the seeds and chop the jalapenos into a small dice. 

Add vinegar, sugar, and salt to a small saucepan over medium-high heat. 

Once the liquid is simmering, add the finely diced vegetables and cook for 10 minutes. 

After 10 minutes, the vegetables should have softened so you can turn off the heat and pour the vegetables and liquid into a sealed container. Once everything has cooled, store it in the fridge for up to a month.

Reheating meat: when it is time to make a sandwich, add a large scoop of pulled pork to a skillet over medium heat. You can also microwave the meat to warm it up, but if you use a skillet you can crisp up the meat a bit to add texture. 

Heat the meat for 4 or 5 minutes, stirring occasionally until it's warm. You can add some BBQ sauce at this point if you want. When the meat is warm, I like to split my sandwich bun and lay the bun pieces cut side down on top of the meat. This will help to steam and soften the bun. 

Sandwich assembly: add a bit of BBQ sauce to the bottom, and top that with the warmed-up pork. Add a bit more sauce on top of the pork and add as much hot sauce as you can handle.

Top the meat with a few spoonfuls of Vidalia onion and jalapeno relish, close the sandwich with the top bun, and serve.