Andy M (who I almost always agree with), and Sedagive
have given you straight answers. Yes you need to get the meat up to a temp of about 190 to 200 degrees F. And this is best accomplished with a meat thermometer. Season only with salt and a little pepper.
If you want the bark, go with Andy M's suggestions and roast in a slow oven until the thermometer reads the right temperature. Remove and pull in a suitably large bowl. If you want a lots of moisture, then roast in your Magnalite pan, with the cover on, again to the proper temperature. If roasting in the pot, I would suggest adding two, whole, chopped onions. They add great flavor.
If roasting in the pot, shred the meat and add all of the broth back into it. Believe me, it will be very moist, but not soupy.
In either case, whether you prefer your pulled pork with or without bark, the traditional way to present the meat is to serve plain, with any sauces and condiments on the side and in separate bowls. This allows everyone to add the flavor they want to their own sandwich, be it a honey/mustard sauce, a honey/vinegar sauce, a sweet, tomato based BBQ sauce, or simply ketchup and mustard.
Pulled pork is wonderful because of its rich flavor, and luxurious mouth feel. The texture is enhanced by the melted fat, and extracted collagen from the bones and connecting tissue. It adds a wonderful viscosity to the meat, which is broken down and supremely tender. It's just good stuff. If you really want to go over the top with this meal, make it in a cast iron pan over charcoal and mesquite in a covered BBQ such as a Webber Kettle, or BGE. Yum.
Seeeeeeeya; Goodweed of the North