2) Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 74C for slicing or 79C for pulling.
3) If you wish to use the meat later, wrap it in a double layer of foil to retain the juices and refrigerate or freeze.
4) If you are using the meat immediately, remove the bone by twisting; it should easily come out. Slice the meat or use 2 forks to shred it apart.
5) To serve, place a 110g portion of meat on a bun and top with BBQ sauce. For North Carolina style add 2 tablespoons of coleslaw.
Savor and enjoy!