Pulled pork is said to have originated in Southern USA, unless you speak to Dennis who will tell you it was his invention, which means it actually originated in Bushbury, Wolverhampton. Anyway, the idea is to cook pork low and slow until it becomes so tender it starts to fall apart. It can then be shredded easily, either using 2 forks, or with your hands, hence the name; pulled pork.
What's the Best Cut for Pulled Pork?
The ideal cut for pulled pork is the shoulder. The shoulder muscles do a lot of work during the pigs life, consequently they develop a real depth of flavour, but also contain more fat and connective tissue than other leaner cuts. For many, the shoulder is regarded as the most flavoursome part of the pig. The shoulder is better suited to longer cooking times, as a long cooking process breaks down the tougher connective tissue, and at the same time the fat gives the meat a natural baste, which means the meat won't dry out. You'll be left with tender, juicy, and of course delicious pulled pork ready to serve/devour.
Once your pork is cooked, if you don't want to get your hands dirty (so to speak), use two forks to 'shred' the meat. It's also a good idea to remove any rind before 'shredding'. If you want to make crackling get the rind straight into a HOT cooker.