The best (and cheapest) pulled pork comes from the shouldper. Now in my parts I can’t get a whole pork shoulder, so I get either the ‘picnic’ or ‘boston’ butt. These range anywhere from 6-12 pounds each, with 8 being pretty typical.
The picnic looks la little like a leg- it’s got a bone protruding and skin on it. The boston butt has no skin and also has a big bone in it (though it doesn’t stick out like the picnic.
For both, you can do in the oven if you don’t have a smoker. Rub it down with your favorite bbq seasoning (obviously mine is SKippyP’s BBQ Rub ) and cook at 225-250. If you have a meat thermometer look for the internal temp to be about 195 for it to be done. On the boston cut if you can grab the bone (which will start to stick out as the meat shrinks) and you can start to twist it free, it’s done!
on 8 pounds you should yield about 4-5 depending on how picky you are about fat and connective tissue..
But after it’s cooked let it sit for about 2 hours on the counter (covered in foil). Then take 2 forks and pull it apart. shoudl pull very nicely.
I’m happy to clarify or answer any other questions on this!