I still smoke a pork butt occasionally and vac pac to portions for Cubano's, but to this day I can't get a straight pulled pork sandwich down. I ate so much of that crap from our competitions and catering jobs I almost even struggle with the smell when I pull it. Ribs, chicken, brisket, no problem. As far as what process to use, see flave's post.

Know fat, know flavor. No fat, no flavor.

I tried going vegan, but then realized it was a big missed steak.