Pulled pork was invented in the South -- at least according to Southerners. The rich taste of the meat is complemented by the tangy, spicy, vinegar-based basting sauce. Making a pulled pork sirloin roast isn't complicated, but it does take time. A sirloin roast isn't as tender as a pork loin or tenderloin roast, so it requires a longer cooking time for the connective tissues to become tender. The secret is keeping the roast moist while it bakes.

Brine the roast for 24 hours before cooking. Combine 1 part salt and 1 part sugar to 8 parts water. Bring the brine to a boil. Add seasonings, such as cloves, cinnamon sticks, dried hot peppers, fresh ginger and black peppercorns. Let the seasoned brine cool to room temperature. Add 8 parts ice, so that the brine is ice cold before you add the pork.

Add the pork to the brine, which should completely cover the meat. Store the pork covered in the refrigerator for 24 hours. Take it out an hour before you start the cooking process.

Preheat the oven to 425 degrees Fahrenheit.

Rinse off the sirloin roast and place it in a roasting pan. Put the pan in the preheated oven for 15 minutes.

Make a basting liquid by combining 1 part vinegar to 1 part fruit juice or water. Choose from apple cider, red or white wine vinegar, or orange, pineapple, apple or grapefruit juice. Add some heat with hot sauce, chili oil or dried chili flakes.

Open the oven door and pour in enough liquid to cover the bottom of the roasting pan by 1 inch. Close the door and lower the temperature to 300 F.

Roast the meat for two to four hours; exactly how long depends on the size of the roast. Slow-cooking the roast requires about 20 to 30 minutes per pound. Baste the meat every 30 minutes with the liquid in the pan. If the liquid evaporates, replenish it. If you don't want to baste, cover the roast with aluminum foil.

Remove the sirloin roast from the oven when the meat is falling off the bone. Shred it by sticking two forks in the meat tine to tine and pulling the forks apart through the meat.

Brine the meat, then rinse and pat it dry.

Pour a splash of cooking oil into a heavy sauce pan large enough to hold the sirloin roast. Turn the heat to high. When the oil shimmers, put the roast in the oil and brown it on all sides.

Place the roast in the slow-cooker set on high. Add enough cooking liquid -- choose from wine, beer, tomato juice, or a combination of equal parts ketchup and water -- to come up one-third of the way up the roast. Add a good splash of vinegar and seasonings, such as onion and garlic powder, red pepper flakes or cayenne pepper. If you want a sweet sauce, toss in brown sugar or honey.

Cook for six to eight hours until the meat is fork tender.