Not-too-sweet pulled pork recipe?

A dozen years or so ago, I attended a tasting of a dozen or so 1996 Barolos. Mouth-puckering, as you can imagine. Our palettes brutalized, someone ran out midway through the tasting and procured some excellent pulled pork from a local restaurant in Tribeca.

Damn if it wasn’t a good match. It really helped cut through the tannins and flattered the wines. Obviously, it wasn’t too sweet.

Anyone know of a good recipe that I might try? And, since I don’t have a smoker in NYC, how do I get the smokiness? Smoked pork? Barbeque sauce seems like cheating.

Try this: Momofuku’s Bo Ssam Recipe - NYT Cooking

Completely agree.

Sear a medium sized pork shoulder in a dutch oven as best as you can. Placed seared pork in a crock pot and salt really well with a high quality smoked sea salt. Let it cook for 8 or so hours over low heat.
When finished the shoulder bone will pull out with no effort. Drain the juices/fat and let rest for 15 minutes.

I do a pork shoulder roast porchetta (garlic, fennel seed, pepper, salt) and pull it apart for sandwiches. Would work well.