Step One: Slice a yellow onion and lay it on the bottom of your crock pot. If you don't own a crock pot, go buy one, you'll never regret it. Cover the onion with BBQ sauce/hot sauce/sriracha. I like my pulled pork with a little kick so I went heavy on the sauce.
Step Two: You can use either a pork loin or a boston butt (I prefer the boston), around three pounds. I picked this one up at Heebs for around six bucks. Coat in salt and pepper and any other seasonings you prefer. I simply used McCormicks Montreal Steak Seasoning... Go guy some of this stuff too. Good grief it's good.
Step Four: Pour in some chicken broth around the edges until it fills the crock pot almost halfway up the sides of the meat. Then coat the top in BBQ Sauce/Hot sauce, cover, and cook on low for 8 hours. I have found that the internal temperature gets to about 180-190 degrees by that time, which I think is perfect. I once left it in for 10 hours and it was just as good.
Step Five: After it cooks, take the pork out and pull it apart with two forks. It should completely fall apart and you're going to have a hard time not eating the whole things while pulling it. Once you've got it shredded and separated out most of the large pieces of fat, put the whole mess back into the crock pot with the "sauce" and turn the pot down to warm. Serve on a white dinner roll, Hawaiian bun, or the like with cole slaw and a little extra BBQ sauce. So easy, so good.