Cooking the pork slowly till you can easily pull the meat apart and then serving it in a homemade BBQ sauce makes up this traditional North Carolina dish. Americans would eat this in bread rolls but you can eat it anyway you like. Ideally make the barbecue sauce a day or two ahead and bring to room temperature before you use it.
Do *not* use lean cuts/roasts of pork in this recipe. This recipe was developed during the colonial days, using what was considered the worst throw-away portions of the pig. Long, slow cooking is necessary and once properly "pulled" (shredded), very little fat will remain.