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Add the roast to a slow cooker. Add the water, seasoned salt and garlic powder. Cook on low for 8-10 hours or until falling apart.
Just before your roast is ready, add the rest of the ingredients (vinegar through garlic) to a medium saucepan and bring to a boil over medium heat.
Boil over medium heat for about 15-20 minutes, until thick and syrupy.
Drain juices from pork. Shred your pork and stir in half of the prepared sauce. Serve the rest of the sauce alongside the pork with buns.