Pork Shoulder Roast.
At the end, after it's been 'pulled', and paired with pinto beans, rice and salad, with a nice hot salsa as a side, it looks like this:
One of the best things about it, other than the taste and the fact you'll eat too much of it, is how easy it is to prepare. Here's my method:
Coast a pork shoulder with some commercial pork rub, any will do. I've used several different ones, they all turn out fine.
Put the roast in one of those baking bags, I use the turkey size ones, tie it off, cut the plastic off near the tie (comes with the bags), put one small slice in the top of the bag, put it in the oven at 275f for 4 to 5 hours. Cut it out of the bag, toss the bag, cover with bbq sauce, again I don't think it makes much difference which one, turn oven up to 300 for maybe an hour, take out, let cool for a few minutes, and pull it apart.
Serve with sides of your choice. Potato salad is good, cole slaw is good, etc. I'm partial to pinto beans.