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In slow-cooker bowl, combine paprika, mustard powder, brown sugar, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Add pork and rub mixture all over meat. Arrange pork in single layer in slow cooker bowl, fat side up.
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In medium bowl, whisk vinegar, ketchup, red pepper flakes, 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon brown sugar. Pour 1/2 cup sauce into large bowl; cover and refrigerate. Pour 1 cup water and remaining sauce into slow-cooker bowl. Cover slow cooker with lid and cook on low setting 8 to 10 hours or until meat is fork tender.
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Shred meat using two forks. Serve with sauce on toasted buns.
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