Start with a flavorful rub. Either purchase a ready-made rub or make my easy rub recipe. Smear it all over the pork roast, cover with plastic wrap and refrigerate at least an hour or overnight. The longer time allows the rub to infuse into the pork like a dry brine. This recipe requires 6 hours in the oven, plus time for the meat to cool slightly before shredding, so plan your cooking time accordingly. Place the pork in a covered Dutch oven and cook at 300º unless otherwise directed. It's done when you can easily shred the meat with a couple of forks. Low and slow is key. Alternatively, you can make pulled pork in your slow cooker (5-6 hours on high or 10-11 hours on low).