Except you didn't tell them how to pull it Eng Teach... having lived in the southern states during growing up years, everyone had their own recipe for seasoning, but they all centered on brown sugar or black strap molasses and plenty of different peppers... paprika, black pepper, some chili pepper, ketchup and of course apple cider vinegar. After the shoulder is so done it's falling off the bone, take two largish forks... the serving kind works best and, holding the shoulder with one, pull strands of the pork off. It should be fairly coarse but still in strands. Mix more of the seasoning on and serve on toasted onion buns... they are like large hamburger buns with dried onions on the top.
The sides are barbecue beans and of course, potato salad. When making the potato salad, try coarsely chopping some dill pickles and the add about a quarter cup of pickle juice (as well as the mayo and mustard and onions)...