Let the meat rest on a cutting board
or clean tray until just cool enough to handle, about 20 minutes. (It will pull apart most easily while still somewhat hot.) Pull the meat from the skin, bone, and fat (use rubber food-service gloves for easiest handling). Set aside any crisp bits of fat that have completely rendered and look almost burned. (In the barbecue circuit, these crisp pieces are known as "the burnt ends" and are the most coveted part of the pork.) Working quickly, shred the chunks of meat with two forks by crossing the forks and "pulling" the meat from the roast into small pieces. Alternately, you can chop the meat with a cleaver or shred it by hand. Put the meat in a large bowl
. Chop the reserved crisp bits of fat with a chef's knife
and mix them into the pulled pork. While the meat is still warm, combine with the barbecue sauce to moisten and season the meat, about 1-1/2 cups. The pork can be made in advance up to this point.