I remember my first pulled or chopped pork, Jay and I were visiting Duke University in Durham, North Carolina and he said we have to go out for barbecue. I was thinking smoked, glazed, boney - not necessarily my cup of tea. The specialty of the house was whole hog, slow cooked, and pulled or chopped heaven on a plate, with vinegar based sauces.
I don't know about you, but I don't have anyplace to roast a whole pig. And good pulled pork is hard to find here, there are a couple of out of the way places, but not a lot. And I do love the flavors. So a few times a year I will buy a pork shoulder or pork butt, boneless if I can. I mix a dry rub of salt, pepper, garlic and onion salts, a little brown sugar, season liberally with that, put it on a rack in a roasting pan, cover tightly, and put it in a slow oven 275-300 degrees fahrenheit, all day, the last one I did was 7.5 pounds (about 3 kilos) and it cooked for about 7 hours. It should be falling apart when it is done. Sometimes we buy sauce, sometimes I mix my own, a tomato base - either tomato paste or catsup, apple cider vinegar, dry mustard, honey, and spices to taste.
I have never cooked a pigs head, there is a specialty shop nearby that will supply them if you are brave enough to face your fears, I am not, are you?