Mary Dew send us this scrumptious recipe:

BBQ Pulled Pork - yum!

1 pork shoulder or butt, bone in or out--any size--the cooking time is the same for a 3# or 8# piece.  BBQ rub of your choice or just rub the meat with a mixture of coarse ground
black pepper and brown sugar. Let marinate 8 hours or overnight.

Method 1:  IF you have a smoker that can control the temp smoke the meat for 4 hours, keeping the temp low. Then place the meat in a 250* oven for 4 hours to finish. It will be
meltingly tender and have a wonderful smoky flavor.

Method 2:  Place the meat in a 250* oven for 8 hours. I have often done them overnight. It will still have the melting tenderness. You will have to slap your hands to have any left over as you take it out of the oven. When ready to serve pull chunks of meat off and then "pull" the meat into shreds by pulling between 2 forks. Do not discard the fat--mix it in. This is not a low fat dish and to really enjoy, use it!!!

For a traditional Carolina serving method very lightly moisten the meat with
sweetened vinegar (1 qt. vinegar + 1/4C sugar and 2TBS coarse black pepper).
To warm before serving put the vinegared meat in a pan (black iron frying pan
is good) and cover tightly. Heat at 250* until heated. No higher heat!

To serve, offer bbq sauces, cole slaw (in the Carolinas, it goes ON the
sandwich), baked beans, rolls, and banana pudding. For fall bbq's Brunswick
Stew is also offered.

For BBQ sauce here is my tomato based:
1 bottle ketchup (28 or 32 oz.)
1 ketchup bottle of cider vinegar
6 oz. yellow mustard
6 oz. Worcestershire sauce
1/2C brown sugar
3 oz. liquid smoke
2-3 TBS coarse black pepper
Tabasco to your taste
Simmer for 45 minutes.

Just Plain Good