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I was hooked some years back when I first had pulled pork at a friends. I had never heard of it before, now it's sort of a hobby. I use an electric H2O smoker, brine the pork overnight, then use a dry rub mixture I conjured up from a basic recipe I found on-line and enhanced a little. The advantage to an electric smoker is that you can control the heat. The pork you get makes a big difference, too. Look for a cut (shoulder or butt) that has a lot of fat marbled in. The fat breaks down while cooking, which causes the meat to be easily shredded, although sometimes I'll use an electric knife and slice it.
There's a ton of Carolina (Red) BBQ sauce recipes out there. We've found cole slaw and corn bread make great additions to go along with it.
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