Pulled Wild Pork with Carolina Vinegar Sauce

It was a bone in whole ham. Wouldn’t fit so I cut it off the bone, trimmed the fat, and seasoned it heavily. Used a montreal style steak seasoning. Poured 1.5 cups of chicken broth in, put trivet in, and stacked meat on trivet. Set it for 1 hr 20 minutes. Pulled it out and pulled the pirk while hot

Sauce was 1 c vinegar, 1 c apple cider vinegar, 1 tbsp brown sugar, 1 tbsp cayenne(actually used black and red from penzeys), 1/2 tbsp of chipotle tobasco, and 1 tsp of salt