Barbecued Shredded Pork

Like several other modern innovations in my Southern kitchen, this one was inspired by Louis Osteen’s modification of classic French rillettes at his renowned restaurant on Pawleys Island, South Carolina. The dish is quite simply pork cooked partly in its own fat, shredded, to an almost unctuous consistency, and served with a barbecue sauce. So unless you use a fatty pork shoulder (or an equal combination of lean pork and white pork fat or leaf lard), the purpose is defeated. Served on toas