Typically, it is Boston Butt, pork butt, blade cut etc, all the same beast. cook it to 195 internal, allow to rest and then pull. I have been aware of sliced and chopped pork since the 1940's in Lexington, NC. I'm sure it predates this but can not attest to this. Memory is the second thing to go and I miss my mind the most.
There is a PNWBA sanctioned cookoff in Aloha, Or june 6, 7. Check it out and most of the cooks will even let you taste their pulled pork.
Once the roast cools down enough to handle, it will naturally section where the fat and connective tissue melted away. Scrape off anything that you don't want in your sandwich (some skip this step all together) then put the meat in a pan and grab two forks. Pull at it until it shreds, add some sauce and there is your sandwich meat. The coal black smoky exterior is referred to as 'bark'; I cut most of my bark off and eat it separate as a treat. Most chop some and add it back into the pulled meat for flavor. Too much bark in the mix can give a hint of burned taste, though it's just the smoke.
I've never smoked neophyte before, heard it can be tough.
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