@Sussan Estela Olaya This is my own method our preparing pulled pork as my wife (unfortunately) does not care for smoked meats.

I use bone-in pork shoulder. I score the fat cap in a diamond pattern and apply a dry rub to the fat. The dry rub I use is the dry ingredients for my original BBQ sauce. The pork goes in a roasting pan and I fill the pan halfway up the roast with a 50/50 mix of beer and water. I seal the pan with foil and roast the pork for 6 hours at 350 degrees. When the roast is cooked, I pour off most of the resulting liquid, then I cool the pork just enough to be hand shredded.

if I am serving the pork immediately, I place it on a “pub bun” roll, top it with several onion rings and a generous amount of one of my seven scratch-made BBQ sauces.

If I am serving later, I reheat on the flattop and will even let it crisp up like carnitas. The flavor profile of my BBQ spices is southwestern so I can use the pulled pork on nachos, tacos and fajita style wraps as well as a pulled pork sandwich with the BBQ sauce.