BBQ for Beginners- Pulled Pork

Okay, it’s fine to be a beginner. Everyone needs to start somewhere. This is a warm-up BBQ recipe for those that want to get into BBQ and for those that are in the north where its still a little too cold to fire up the smoker. I applaud you, but hope that you realize what you are getting yourself into. Okay, I don't have either of these recipes written down but I know them by heart. So here goes;

Pulled Pork
1- pork shoulder roast (1.5-3 Kg)
Your fave dry rub (I have included a copy of the dry rub from a Montreal BBQ restaurant)
Your fave BBQ sauce, I recommend making your own or maybe buying the chipotle Beer BBQ sauce from President's choice at Loblaws.
some white vinegar (optional)

Instructions
The key to pulled pork is to cook is on a low temperature for a long time. If you are doing this on a smoker it will take easily 8 hours. If you are doing this in an oven, it will take 5-6 hours depending on the size and thickness of the roast.
1- Score the tough outer skin of the roast but don't remove it until after cooking.
2- Preheat oven to 250 degrees F (yes, this isn't very hot)
3- Apply the rub liberally to the roast and allow to rest until the roast is glistening (about 15 minutes).
4- Cook the roast at 250 for a long, long time, until the meat begins to fall apart. During the cooking (about every hour) you can inject or mop with a mixture of vinegar and dry rub. This should help to marinade and breakdown the meat. It is not essential.
5- Once the roast is falling apart remove from the oven and rip/shred/tear/cut the meat into small pieces.
6- There are varying ideas on how much sauce to use. Sauce is a great way to cover up mistakes and also makes it fun because everyone gets covered in sauce. So add as much or as little as you want. Some people put the meat and the sauce in a foil tray on the BBQ to keep it warm. Important to note, you only add sauce to the meat once it is removed from the oven.

Pulled pork is generally served in a bun (perhaps a kaiser is best) with some cole slaw on it or beside it. Another great side dish is corn on the cob, if it’s in season. You could also do a carrot salad or a pasta salad. Serve with a good Canadian beer like Moosehead and lots of napkins. I suggest having some hot sauce on the side for those who like it hot.