In a deep dish, place the shoulder with enough cider vinegar and water to cover (2:1 ratio vinegar to water). Season the marinade with S & P to taste and the cayenne. Marinate refrigerated overnight, or, in a pinch, at least 2-3 hours at room temperature. After removing the meat from marinade, soak the wood chips for about an hour before cooking.
Fully ignite charcoal. Allow to flame until briquettes become white and powdery in appearance (EXTREMELY hot). Place in a rectangular formation in your grill, just a bit larger than the size of your roast. Drain the wood chips and place on top of the charcoal. Place the butt in the center of the rectangle. The temp should be about 275° (if using gas, set to 250°).
Cook covered, for 3 1/2-4 hours, or until very tender. A knife inserted into center should easily pierce to the bone. Allow the meat to rest for about 30 minutes and pull pieces off by hand.
Vinegar sauce: Shake together cider vinegar, salt, pepper, crushed red pepper, and cayenne to taste. Use to accent the natural flavors of the pulled pork. Serve pulled pork, topped with a dash of pepper vinegar, with coleslaw on the sandwich or on the side.
Only difference in the whole hog and shoulder is time and amount of charcoal. For whole hog cooking time is approximately 1 hour for every 10 pounds. The charcoal should be 30-40 pounds of coal.