Pulled pork may be a bit time-consuming but it is actually quite easy to do. In fact, although it takes long, slow cooking, like a lot of such dishes it practically cooked itself.
Typically, you begin by coating your roast with a 'dry rub' (a mixture of dried herbs and spices) and letting it sit, as long as overnight, to marinate. You then slow cook the roast over gentle, indirect heat, basting it with a 'mopping sauce' (a thin usually acidic liquid that is traditionally applied with a miniature mop, hence the name), until the meat is fork tender.
Since the party I served this for was going to have a Mexican theme, I decided to use a simplified version of the marinade you would use to make cochinita pibil, a typically Yucatan way of making suckling pig with Mayan origins.