Recipe for "Pulled Pork with Eastern North Carolina Barbecue Sauce" from "Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto" by Michael Ruhlman. I made 1/2 the recipe (2.5 pounds bone-in pork shoulder butt). I didn't have a grill so for the initial searing I used Ruhlman's alternative suggestion of roasting the pork for 20 minutes at 425. The pork was then roasted for 6 hours at a low temperature (225 F). This is about the same amount of time that 5 pounds of pork would have cooked for; the low temperature prevents the pork from over cooking. I could tell the pork was done, because it fell off the bone when I was trying to turn it over or remove it from the pot.
The pork juices are really oily, so I recommend removing the pork from its juices and placing it in a separate bowl when you shred it. Then you can stir just part of the juices back into the shredded pork; people that like their pulled pork more oily, can drizzle more of the liquid in at the table or directly onto their sandwich bread.
I served this with collard greens. I also think this would be nice with some cole slaw or asian slaw, on the side or even in the sandwich, but I haven't tried that yet, since I only wanted to attempt a small number of recipes. It is probably blasphemous, but I liked my sandwich with fine grained strong French mustard.
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