Sprinkle 1 tablespoon of rub around all sides of the pork.

Heat oil in a large skillet over medium-high heat.

Add pork and brown on all sides. Remove to a plate.

Turn off the heat to the skillet and let cool slightly.

Slowly (keep your arms, hands and face back as it may splatter!) add 3/4 cup of water to the skillet and whisk.

Pour mixture into a slow cooker on low.

Add the vinegar, tomato paste, remaining 3 tablespoons of the Fire-Eater rub, and 2 cups of water to the slow cooker and whisk to combine.

Add the meat and cover.

Cook for at least 8 hours or until the meat is falling apart. If the liquid does not completely cover the pork you may want to turn it every few hours.

Remove the pork to a cutting board and chop.

Transfer the slow cooker liquid to a saucepan over medium-high heat and bring to a boil. Stir in the hot sauce. Reduce heat to a simmer and simmer until reduced by half, stirring occasionally.

Return the meat to the slow cooker and add the reduced liquid.