The traditional kalua pork of Hawiian fame is just a Boston Butt ( or a whole pig!) in a smoker grill, cooked at about 180 for an hour a pound. If you want to do it in the oven or slow cooker, you need to add a little liquid smoke. Rub the meat all over with salt and cook for a very long time at a slow and low temp.
You can add BBQ sauce if you want, best on each serving but the long and slow is the trick.

I like Tyler Florence's recipe, just a rub, sit, and in low oven. Not a fan of the BBQ sauce that comes with the recipe, but love the spicy slaw.

http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe.print.html

1. Buy a Boston Butt, not a Picnic, and make sure it's bone-in.

2. Use a good dry rub and let the butt sit in the fridge overnight.

3. In a large skillet melt some butter and get it good and hot. Sear the butt on all sides and the ends.

4. Wrap the butt in foil, place it in a throwaway pan, and bake in
the oven at 225 degrees until the internal temperature of the thickest
muscles reaches 180 degrees.

5. Unwrap the butt and reserve the juices. Mix the juices with some
barbecue sauce. Let it continue cooking at 225 degrees until it reaches
195, basting with the juice/sauce mixture every few minutes.

Here's a dry rub:

Original Boca Boys - use this on pork, chicken, and lamb

• 6 tablespoons Granulated Garlic Powder
• 2 tablespoons Chili Powder
• 2 tablespoons Paprika (I use Szeged Hot Hungarian)
• 1 tablespoon Garam Masala - an Indian spice blend, made by McCormicks and others
• 1 tablespoon Cayenne Pepper
• 2 tablespoons Turbinado Sugar

You can pull all kinds of meat except seafood.

I have pulled chicken, beef, corned beef, turkey, lamb --------

Depending on the meat, and the cut of meat, some will need to be overcooked, some not.

For pork, cuts with lots of fat, very low and very slow is good for pulled pork. Have fun with experimenting with the sauce. You can even use salad dressing.

dcarch

Pulled tuna :)

You are pulling my leg. :-)

dcarch

I second Pioneer Woman's recipe. That's my "go to" now!

I made the following recipe from The Kitchn. It was the first time I ever made pulled pork, and it got raves from my guests, who made off with all the leftovers.

How To Cook (and Shred) a Pork Shoulder

Makes approximately 10 cups shredded pork

What You Need

Ingredients
4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in)
1/2 tablespoon salt
1/2 tablespoon pepper
1 to 3 tablespoons mixed spices or dry herbs (see Recipe Notes)
1 tablespoon vegetable or olive oil
1 yellow onion, sliced (optional)
1 medium carrot, roughly chopped (optional)
3 stalks celery, roughly chopped (optional)
4 cloves garlic, smashed (optional)
1 1/2 cups liquid — chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids
2 to 4 tablespoons liquid smoke (optional)
1/4 to 1/2 cup barbecue sauce (optional)

Equipment
Cutting board
Chef's knife
Measuring cups and spoons
5-quart or larger Dutch oven
Large mixing bowl
Dinner forks (optional)

Instructions

1. Heat the oven to 325°F: Heat the oven to 325°F. Place an oven rack in the lower-middle of the oven.
2. Trim the pork: Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone.
3. Season the pork: Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides.
4. Sear the pork (optional): If you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides, working in batches as necessary so as not to crowd the pan. For more detailed step-by-step instructions, see How To Sear Meat.
5. Add the vegetables (if using): Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the Dutch oven.
6. Add the liquid: Pour the liquid and liquid smoke (if using) over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.
7. Bring to a simmer: Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer.
8. Cover and transfer to the oven: Once simmering, cover the Dutch oven and transfer the whole pot to the oven.
9. Cook for 2 to 4 hours, until fork tender: Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender (when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure). If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method.
10. Transfer the pork to a large bowl: Lift the pieces of pork out of the liquid and transfer to a large mixing bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones.
11. Strain the cooking liquid: Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid.
12. Moisten the pork with cooking liquid or barbecue sauce (optional): For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.

Here's the link:

http://www.thekitchn.com/how-to-cook-and-shred-a-pork-shoulder-for-pulled-pork-79485

I didn't use liquid smoke.

The way I do it is similar to The Kitchn recipe, but I do not use liquid smoke. Instead, I add whole dried chilies: Ancho, Guajillo, Pasilla - whatever I have on hand. To make it Yucatecan style, I add one orange and a couple of limes - or a couple of green (bitter) oranges, if I happen to have those. I do not use barbecue sauce, and I use chilies instead of black pepper. The last time I made it was in a slow cooker.

Lars, what I did was serve it with AnnT's TBQ Sauce, which was also whisked away by the guests. I didn't put the pulled pork into buns, but served it with plain white rice.

I prefer pork that is smoked so I usually do that.

I use this recipe

from Epicurus although I use a gas grill, package of soaked wood chips and a temp of 220. I use an oven thermometer.

Basically a dry rub and periodic mop every couple hours throughout the day. Takes about 15 hours. Set a pan of water on the rack for steam.

After coming off the grill, I chop it all up. I prefer chopped Q with a mixture of inside meat and the bark.

I am debating next time I do this, to cook it all night as I really disliked chopping late at night.

I usually do several butts at a time and freeze some.

I grew up with my Mom making a boneless pork loin in the crock pot with an onion and a bottle of sauce and thought it the most amazing thing ever. Still, it's not bad.

These days I make it with turkey thighs instead of pork, so that DB will eat it. I've made it Chinese style (with ginger, garlic, sesame oil, etc), but it was less versatile for leftovers, and so I do not do that any more. I can add ginger and sesame later if I want to. I never add brown sugar or anything sweet either, as that can be added later as well. I do not like Chinese sweet & sour pork either, but I will occasionally use Hoisin sauce, which is sweet, but not overly so, if used in moderation.

My method is to use a 6 Qt crockpot to make pulled pork.

I usually do it in two steps. Cooking it
first in water in the crockpot and then shredding it and heating it up
with a vinegar-based BBQ sauce.

Crockpot Pulled Pork BBQ

10 lbs Pork (cut into 2" cubes)

Creole seasoning
2 large vidalia onion (slices into 1" thick slices)
10 whole cloves

2 16 oz bottles of vinegar-based BBQ sauce

Cut meat into 2" cubes, and sprinkle liberally with the creole seasoning. Place onions on bottom of crockpot, and meat and cloves. Add just enough water to
cover the meat. Cook on High for 2 hours, turn to low, and cook overnight.

Remove meat chunks with slotted spoon, reserve 2 cups of liquid, and discard rest of liquid and the onions and the cloves.

Pull apart and shred meat chunks with forks, and return it to the
crockpot. Add the BBQ sauce and cook on low for another two hours
minimum, adding some of the reserved liquid periodically if the meat
starts to get too dry.

This is a link to the BBQ sauce I use for the second step:

https://www.scottsbarbecuesauce.com/

Serve directly from crockpot with hamburger buns and another jar of BBQ sauce (or two) for people to use as a condiment.