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Joe, sandwich or entree, its the same thing, just a matter of how you serve it.
The problem with smoking it, is that it takes a LONG time. At lease 12 hrs for a decent size roast. I am a big smoker fan, but its a lot of effort to get a tender pulled pork.
Here are a few options I have used to get decent pulled pork. The magic is the rub, I use one called Rudy's rub, they're are many that you can buy at a grocery store. usually they're made of chili pwder, pepper, garlic powder, paprika etc.
I use pork shoulder or butt, I season the meat HEAVILY with the rub, pressing it in. Then you can do to things. You can sear the meat in a friying pan, browning it up on all sides, or you can grill it, browning it on all sides.
The next step is the cheating, I then put the meat in a crock port, usually with one of the following - plain water, or apple cider, or beer, or chicken stock. Usually cover the bottom with 2 in of liquid or so. Then let her rip on the crock pot overnight 8hrs or so.
By morning, its tender falovorful meat and cooked perfectly.
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