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Caveat: I wasn’t born and raised American, so my pulled pork expertise is limited to what you can pick up over 15 years of living in the mid-Atlantic region!
If you prefer a vinegar-and-pepper based pulled pork, you can try a variant on Maura ‘s answer.
Dump your 4lb or so roast into the crockpot with a sliced onion or two, some peppercorns and a couple of bayleaves. I like to throw in a garlic clove or several as well, but that’s probably because I’m Forrin and it might be Dangerously Exotic. Pour in a cup or more of cider vinegar (as you can see, this isn’t so much a recipe as a list of general suggestions) and add enough water to cover. Cook on low all day.
Just before you want to eat, brown a chopped onion (not the one from the crockpot, that one has already given everything it has) with a couple of cloves of chopped garlic in butter in a large pot. Lift the pork out of the crockpot (you’re going to need slotted spoons for that, if it’s not close to falling apart it’s not done), drop it into the pot with the onions and shred it with two forks. Stir to mix in the browned onions then slosh in as much of your favorite barbeque sauce as you think is needed to make the meat as moist and saucy as you like it.
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