Here's how I do my pulled pork. The recipe came from a newspaper many years ago.
Make a dry rub by mixing these ingredients together:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
Rub this blend all over a 5- to 7-pound pork roast (preferably a shoulder or Boston butt). Cover and let rest in refrigerator for 1 to 24 hours.
Preheat oven to 300 degrees. Place pork in roasting pan and cover. Roast for 6 hours, removing cover after about 4 hours.
Remove from oven and let meat rest for 10 minutes. Then pull the meat apart with two forks until it's shredded. Add some barbecue sauce to keep it moist, and serve with extra sauce and cole slaw.