From the Kitchen of "Chef" Norm
PULLED PORK
Source (if known): My dear friend, Betty Witt, originally from North Carolina
My notes: Betty knows her stuff!

The pork roast has to be a picnic or boston butt.

Betty cooks hers in a 225 oven all day, seasoned with salt, pepper and garlic powder.  NO WATER and fat side up. 

She says it is so easy.  She starts it early in the morning and tests it about 3:00 or 4:00 to see how much more it needs to cook. 
She says go do whatever that day and it is ready later. 

Add the BBQ sauce from North Carolina (recipe not available right now) or your favorite sauce AFTER YOU HAVE PULLED
THE PORK. 
Serve it with big buns anc cole slaw...

Thanks Betty..