In regards to the stew...
Andy listed the two methods that work and require no special tools.
For a faster method that is often less messy, you can purchase a gravy separator for about $5-$15. These are almost essential for anyone who makes sauces from pan juices/drippings on a regular basis. I think you can gather it's function through the image below. Just make sure you have a $1 bottle brush to clean the neck if you decide to pick one up. I have a plastic OXO one, but wish I had a glass one.
As for the pulled pork...
Some people start on a charcoal grill to get some extra flavor from the charcoal and browning (grilling a shoulder that is falling apart from braising isn't very easy). I've done this extra pre-grill step before, and it might be worth it if you plan to serve the pulled pork without the reduced-stock sauce I posted previously. I find that if you serve the pulled pork pre-tossed, it's very difficult (or even impossible) to tell the difference. Note that this process doesn't "seal-in" juices whatsoever.
Then the oven (or Crock). A moist environment facilitates the breakdown of connecting tissues (yielding a tender/fall-apart shoulder). "Meat" stays juicy in pork until 140ºF-145ºF, upon which the fibers seize up (the meat releases it's juices and dries out). Unfortunately, connective tissues (such as collagen) only begin to break down into finger-licking gelatin at 160ºF - obviously this is well above 140ºF. So pulled pork (and any BBQ or braised dish for that matter) is "over-cooked" meat coated in either sauce or gelatin (or both in my recipe). So after four hours in a covered pot "simmering", you will get a big lump of semi-tender meat in a pool of fat and juices. You may wish to pour most of these off into a vessel depending on your pot shape heading into the next step.
The bark. Unfortunately we will not even approach
the flavorful coating on the surface of a properly hot-smoked piece of meat with the alternative methods listed here. This layer is developed over a long period of time in a smoky environment with cooker conditions that alternate between moist and dry as various sprays and mops are applied and allowed to evaporate. We can however partially duplicate the texture by uncovering the pot and allowing the moist surface fluids on the shoulder to evaporate, brown, and get crusty (hence my uncovered pot at the end). Note that methods in reverse don't end with this "oven bark", unless you choose to slow-roast over 12 hours or so in the oven on an open pan (just make sure to regularly moisten the exterior of the meat). This method takes almost twice as long to do, but it also produces a great pulled pork (I actually used to do my pulled pork this way).
The method I posted previously yields almost identical results in half the time, and preserves more of the juices for the sauce.