This is based on the American style pulled pork but as I don't have a smoker this is a good substitute. It has all the complex flavours minus the smoke. The tips section includes how to smoke it American BBQ style or make it in a slow cooker.
Look at the pork and remove any excess fat or bits. Don't worry about taking too much fat off, most will render out during the cooking process.
Rub: Combine the salt, pepper, paprika, garlic and chilli; set aside. Coat the pork in a layer of mustard then sprinkle with the rub all over. Leave on the bench for an hour to let the rub infuse.
Preheat the oven to 220 degrees C. Add the pork in a roasting tray but immediately drop the oven temperature to 110 degrees C or as low as you can get your oven. Cook for 3 hours.
Wrapping Liquid: Lay two sheets of foil on a work bench. Combine the apple juice, honey and brown sugar. Pour a small amount on the foil. Remove the pork from the oven and place on the foil, pull up the foil to create a bowl around the pork. Pour the remaining wrapping liquid over the pork. wrap tightly with both sheets of foil. Return to the oven in a tray in case the foil leaks and cook for another 4 hours.
Glaze/Sauce: Combine the BBQ Sauce, apple juice and honey to create a runny sauce. Remove the the pork from the oven and unwrap. It should be becoming very soft, almost falling apart. Carefully place it in a clean roasting pan.
Increase the oven temperature to 200 degrees C. Coat the pork with 1/2 of the sauce. Return to the oven for 20 minutes. Coat the pork with the remaining sauce then return to the oven for another 20 minutes. The pork skin (bark) should be getting dark.
Remove the pork from the oven and let it rest for 20 minutes. Using two forks pull the pork. It will be so soft and tender it should just fall apart. Mix the pulled pork with any juices that have formed in the last 40 minutes cooking.
Follow all the instructions above but set the smoker to 110 to 130 degrees C. Use 3 chunks of hickory during the first 3 hours of cooking. During this time also check to see if the smoker is drying out the meat, if it is spray with apple juice.
In a Slow Cooker
Follow all the instructions as above but add the wrapping liquid from the very beginning of the cooking process, skipping the foiling step. Then set to low and cook for 7 hours. You don't need to sauce if too much trouble. Simply pull the pork from the slow cooker, leaving the fatty liquid behind, then mix the sauce through.