Please don't put water in the pan and please don't cover. And yes,, you roasted at 350* it willl be "good" and you can shred it. But roasted at a lower temp and longer gives VERY moist meltingly tender meat that is the real "pulled pork" of southern BBQ fame.
When meat is roasted the proteins tighten at higher temps. At lower temps the collagen of tougher meat literally melts and the meat becomes tender. i have never tried to slice this meat nor have had it served to be sliced. It would be almost impossible because you have cooked it so it CAN't be sliced--it is to be pulled apart, or we have served it whole, and people just pull off big chunks to put on their buns or plates.
You could not roast a piece of meat at 350* and get it to an internal temp of 190*-200*--and have it edible. You CAN roast a piece of the correct kind of meat--like a Boston butt, fatty and tough with collagenous tissue--at a LOW temp like 225-250* for a LONG time and have it reach that temp--and be absolutely delectable--as described above it equals "pulled pork".
It is possible that if you had a one piece of meat piece that weighed more than 10 lbs., it could take longer to cook. I have NEVER had that to happen (even with 7# pieces) and I have been making this recipe for 40 years. It is also possible that ovens malfunction or fluctuate in temperature, and most certainly, if you are doing it on a fire cooker, the temperature is not anywhere near constant.
Carolina Pulled pork
I posted it a long time ago. It is truly easy and delicious.
1 pork shoulder or butt, bone in or out--any size--the cooking time is the same for a 3#or 8# piece. BBQ rub of your choice (I will post mine if you want) or just rub the meat with a mixture of coarse ground black pepper and brown sugar. Let marinate 8 hours or overnight.
Method 1--IF you have a smoker that can control the temp (I have a sidebox smoker and can keep the temp at 200*-250*) smoke the meat for 4 hours, keeping the temp low. Then place the meat in a 250* oven for 4 hours to finish. It will be meltingly tender and have a wonderful smoky flavor. Method 2 (and this is the one I have really used for 30 years). Place the meat in a 250* oven for 8 hours uncovered . I have often done them overnight. It will still have the melting tenderness. You will have to slap your hands to have any left over as you take it out of the oven.
When ready to serve pull chunks of meat off and then "pull" the meat into shreds by pulling between 2 forks. Do not discard the fat--mix it in. This is not a low fat dish and to really enjoy, use it!!!
For a traditional Carolina serving method very lightly moisten the meat with sweetened vinegar (1 qt. vinegar + 1/4C sugar and 2TBS coarse black pepper). To warm before serving put the vinegared meat in a pan (black iron frying pan is good) and cover tightly. Heat at 250* until heated.
To serve, offer bbq sauces, cole slaw (in the Carolinas, it goes ON the sandwich), baked beans, rolls, and banana pudding. For fall bbq's Brunswick Stew is also offered.
For BBQ sauce here is my tomato based:
1 bottle ketchup (28 or 32 oz.) 1 ketchup bottle of cider vinegar 6 oz. yellow mustard 6 oz. worcestershire sauce 1/2C brown sugar 3 oz. liquid smoke 2-3 TBS coarse black pepper Tabasco to your taste Simmer for 45 minutes.
If you use commercial bbq sauce I suggest diluting them 1/2 with vinegar for this use.
Eastern NC uses vinegar sauces--sweetened vinegar with 1/4C (at least!!) cayenne pepper OR black pepper. It is too hot for me! South Carolina uses a mustard based sauce but don't know the recipe.