Preheat oven to 350. Rinse roast and place into a roaster. I usually line my blue speckled roaster with aluminum foil for easy clean up.
Pour vinegar half way up sides of roast. Pour in 2 cups of water. Most of the time I only use vinegar and no water.
Sprinkle roast with salt, black pepper and crushed red pepper (to taste). Cover and bake on 350 for a few hours, depending on size of roast. Check every 30 minutes or so to make sure it has plenty of liquid so it doesn't dry out. Add water &/or vinegar if liquid is evaporating. Try to keep liquid half way up roast at all times.
I bake mine until it basically falls off the bone. This is a very tender and moist roast. (You can also cook this in the crock pot or slow cooker but cook it for several hours until it falls off the bone. Once it's to that point and you want some browness, remove lid and put crock (only) in a 350-375 degree oven and bake around 30-45 minutes or until golden brown on top. Be sure to keep a check on the liquid. This is, of course, optional).
*For the sandwich we just use slices of pork, mayo, salt, pepper, tomato and lettuce between bread. Enjoy!
**We don't like spiral hams, honey hams or corned hams so we buy the fresh hams and I bake it this exact same way. And boy does this make a mean sandwich, too!