Pulled pork followup:

This morning, I took the pork out of the freezer and tried this recipe, with some substitutions. It was spectacular - all of us loved it. And I really like that the only things I had to buy for it were the pork and the buns - everything else, I already had in the cupboards.

• I cut the recipe in half, because my pork roast was 2-3 lb. big instead of 4-6 lb.
• But I still used one whole onion, because (a) I had regular yellow onions, which are smaller than Vidalia, (b) I like onions, (c) half an onion in the fridge is sort of a pain.
  
• I substituted cumin for the paprika, because either paprika or cayenne pepper give me hives. I haven't pinned down which it is, and since I don't like either of them, I see no reason to bother. We keep neither on hand.
  
• I omitted the red pepper flakes and the cayenne pepper, for the same reason.
• I substituted a heaping 1/2 tsp. of minced garlic for the garlic salt, because that's the kind of garlic I keep on hand and use in everything. I did not try to add more salt to make up for the difference between just-garlic and garlic-plus-salt, and in the end it didn't need it.
  
• It was sort of a hassle to get the pork roast out of its grocery store wrappings; I had to do it while running it under cold water to thaw the ice. Since running the roast under cold water was the first step of the recipe anyway, I didn't feel too bad about this. I don't think I would change having frozen it in the same vacuum-sealed package it came in, though; it's supposed to avoid freezer-burn like that.
• My pork roast was just a little longer than the diameter of my crockpot; frozen and incompressible, it didn't lie flat. So it laid in at an angle at first. After it had an hour or so in there to thaw, I pushed it down a bit with a fork, though it still didn't go flat. But by the end, it had shrunk down and settled nicely to the bottom of the pot.
  
• I may have drizzled more like half of the vinegar sauce on to begin with.
• Drizzling the vinegar over a tilted frozen roast partially rinsed the spice rub off, down into the onions. I couldn't see how to prevent this, so I decided not to worry about it.
  
• I put it in the crockpot at 7:30am, and finished it off at 4:30pm. I didn't do anything in the last 1/2 hour. I thought about letting it go another half hour after I messed with it, but the pork was cooked through and The Little Dude had started yelling for crackers and apples and cookies, so clearly it was time to eat. Now.
  
• I didn't ever drain it. I used two forks to pull it apart right there in the crockpot, and I poured all the rest of the vinegar sauce on and stirred it up with one of the forks. I also used the forks to serve it. Limited number of new dirty dishes! I approve.
  
• It was nice and juicy, not saucy at all, and it was great. The only thing I'd change from this in the next go round would be to use a second onion. Sitting on the bottom, where the vinegar sauce and the pork juices pooled, those onions got really tasty.
  
• I picked up whole wheat buns from the store because they were out of my favorite potato rolls. But actually, I think the whole wheat went much better with the pulled pork than the potato would have. Serendipity!
• There was enough for us all - 2 adults, 1 toddler - to eat our fill, with plenty of leftovers; at least another meal.
  

Absolute success.