Since I am not enthused about tending the smoker and standing around in the rain for over half the year in the Seattle area, I had to come up with an oven version of pulled pork. I get about a five pound pork butt (bone in or boneless, whichever is cheaper or in stock at the meat case), rub all sides with my BBQ rub of choice, put it on a cooling rack fat cap up on a baking sheet and roast it at 300 degrees for six to seven hours, or until the interior temp gets to 170 degrees. I shred it while still warm and mix with the BBQ sauce of my choice. Roasting it this way gives me some 'bark' on the outside, minimizes shrinkage, and melts the collagen. I made a batch last week with a pork butt from the freezer.