I grew up in Kentucky eating my mother's Pulled Pork, although we just called it barbecue.  She slow cook the pork in a dutch oven.  When it was tender and done, she would shred the pork, return it to the pot and concoct a barbecue sauce. 

When the weather is bad, I still make pulled pork my mother's way.  However, if I given half a chance I make it this way.

Barbecued Pulled POrk

• 1 6-8 LB Bone-in pork roast, preferably Boston Butt
• ¾ Cup Dry Rub
• 4 3-inch wood chunks
• 2 Cups Barbecue sauce
• 1 8x10 Inch Disposable aluminum roasting pan
• 1 Brown paper bag
• Heavy-duty aluminum foil

1. Rub the dry rub in the meat.  Double wrap the meat in plastic wrap and refrigerate for at least 3 hours, for stronger flavor refrigerate overnight.
2. 1 hour before cooking, remove from the fridge and unwrap.  Soak the wood chunks in cold water for 1 hour and drain.
3. Light 2 ½ lbs of charcoal briquettes(about 40).  I usually cook with natural charcoal, but for long cooking briquettes are better.  My grill has a propane gas starter, if you don't have this sort of feature, use a charcoal starter.  Avoid petroleum based starter fluid.  Pile the coals into one side of the grill, piling them 2 or 4 high.  Make sure the bottom vents are completely open.  Place the wood chunks on top of the charcoal
4. Put the roast in the disposable pan and put it on the grill grate on the side opposite the fire.  Open the grill lid vents about 3/4 open, turn the lid the vents are on the same side as the meat, so the smoke is drawn across the roast.
5. Cook for 3 hours.  You will need to add about 8 briquettes every hour.  Maintain an average temperature of 275°.
6. Adjust an oven rack to the middle position and preheat the oven to 325°.  Completely cover over the pan containing the roast in heavy-duty foil.  Bake the roast for 2 hours and the meat is fork tender.
7. After two hours, remove the pan from the oven and place it into the brown paper bag.  Let the roast rest for 1 hour.
8. Transfer the roast to a cutting board and unwrap.  When it is cool enough, "pull" the pork by separating the meat into mucle sections.  Remove the fat if desired and tear the meat into thin shreds with fingers or with two forks.  Place the shredded pork into a large bowl and toss with 1 Cup of sauce.  Serve with remaining sauce to taste.

I eat barbecue on a toasted bun topped with cole slaw.  You can do something else, but it would be wrong.