What BlueDawg said.
Make the vinegar sauce up a few days ahead of time so the flavors have time to meld. You don't want to add too much of the sauce to the pulled meat. Just enough to give it a hint of the flavor from the sauce. Maybe 1/4 cup for 2 lbs of pulled pork.
I also like to wrap my butts in foil after they have the bark I'm looking for. Usually around 170 IT. Once you are done pulling the meat, add the juice that is in the foil back to the meat.
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