Pulled Pork, it has been stated, is part of the BBQ Holy Trinity...the other 2 being pork ribs and beef brisket. For my pulled pork I like to use a sweet pickled pork butt weighing in at 8-10 pounds. (SP pork is sometimes called cottage roll here in Canada).
The first thing to do is use a dry rub made up of 1/2 cup of each of the following; paprika, brown sugar, and sugar ( i also add a few TBS of garlic powder and sea salt ) massage the dry rub mixture well into the meat and let sit over night (or at least 2 hours) in the fridge.
I use a Weber 22.5 inch Kettle for smoking, hands down one of the best BBQs in exsistence! It hasnt changed much in design since 1952 and is great for barbecue, smoking, or grilling.
Put coals on one side of your kettle and an aluminum foil baking pan on the other side to act as a water tray / drip catcher. The water will help keep the meat moist and stop any flare ups from dripping fat. Get the coals up to 225 degrees farenheit and place the pork on the grill over the tray and not the coals, we are going for indirect heat with lots of smoke. The smoke can come from soaked wood chips or for a heavy smoke i use a couple of chunks of white oak.
Adjust your vents to maintain an even heat of of 225-275. I leave the bottom one wide open and the lid vent almost closed...it takes a bit if experimenting to figure it out, but since we are slow cooking the pork to an internal temperature of 195-200 degrees it gives us a bit of play, it doesnt matter if you hit 300 once in awhile.
Now walk away and mow the lawn... this will take about an hour per pound to cook.
every 1/2 hour give the pork a good basting of mop sauce ( equal parts beer, BBQ sauce, and cider vinegar) and add more wood chips or a small chunk of oak.
when you feell like the coals are dieing out add a few chunks of charwood or 10 charcoal briquets to refuel the fire.
When the internal temp hits 195-200 remove the pork carefully and place in a large roasting pan and start pulling...2 large forks will work, but i prefer to don the rubber gloves and get in there with my hands. Once the pork is pulled and shredded add some "Carolina" style sauce to it to keep it moist. A typical Carolina sauce is made with the following:
2 cups cider vinegar
3 TBS brown sugar
1/4 cup tomato sauce (yes ketchup will work)
2 tsp coarse salt
2 tsp ground black pepper
2 tsp crushed chili peppers
1/2 a can of beer is an optional ingredient I use
Mix it all up and serve on your favourite style bun with a vinegrette cole slaw on top.
