I learned to make pulled pork from a neighbor in Texas. She taught me to slice a pork roast into about 1 inch slices, reassemble the roast, and wrap in foil tightly, place in a 9 x 13 dish. Bake in a slow oven until the house smells wonderful, then remove foil, add seasonings or sauce, rewrap foil, and allow to cool and infuse in the oven as it cools. When cool, shred. (Any drippings are wonderful if you chill to remove most of the fat, then measure into a pan, seasoned to taste, to make rice.)