Most recipes I've seen suggest working with a much larger piece of meat, but I bought a two pound hunk of pork shoulder (with skin but no bone) at an Asian market yesterday. I'd love to make some kind of eastern NC-style barbecue within my kitchen. Can y'all recommend a basic method for pulled pork, or a particular recipe? Covered in the oven for many hours at a low temperature, I'm guessing? I've only made pulled pork once before, ages ago, and would love to hear from you cooks.