I like white oak, hickory ,cherry, hedge , hedge gives a mesquite flavour but is hard to control . Debarking your wood will help eliminate bitterness.
Its been a while since i used wood the pellet grills are so easy and even heating .the only time i would rather have natural wood is on a beef steak

recipe - hahahaha

butt roast or picnic shoulder for smaller appetites

rub it down heavy and smoke at 200 to 225 until you can easily separate the muscle groups.- should be about 8 to 12 hours for a butt - depending on your smoker adn how many you are cooking at once
shred, pull, or chop em up.

use a vinegar sauce like your suppossed to

i use what's in the yard - but only white oak, hickory, cherry, peach and pear wood - prefer hickory for pork

Landed using the crockpot for the pulled pork since the barrel smoker was full with half a brisket and 4 racks of ribs.
I had to toss it in there at 10am. Landed up using quarter cup of apple cider vinegar, 1/4 c water, s & p, Chile powder, 4 crushed garlic and 1 tbsp Worcestershire sauce. Came out good.
I'll have to try some of these recipes next time for sure.

I used to love eating Kalua pork when I was in Hawaii. Goes great with fried cabbage.