I have a pretty solid oven pulled pork method. It requires a little bit of work but well worth it IMO.
Put some salt on your pork shoulder. Throw it into a dutch oven, put a lid on and it goes into the oven. 200 degrees for as long as it needs to get really tender. I usually put it in the oven when I go to sleep and check in the morning.
There will be a ton of liquid in the pot. Throw the liquid in a fat separator and get the juice into a pan and reduce. Don’t separate out all the fat though. This becomes the base for your sauce - make it however you like - spice rub and bbq sauce is an obvious choice. Mexican flavors are my personal favorite. Jerk is good too. You can also fry up some aromatics and add it to the sauce too.
Pull your pork and add the sauce. Let em hang out this way if you have time so the pork and sauce can make love to each other.
Set the sauced pork onto a sheetpan and put it into a screaming hot broiler so it can get a little char.
