If you have an oven, just get a nice pork boston butt or loin roast, liberally sprinkle some salt and pepper all over it and cook it in a covered roaster pan at about 300 degrees for several hours, depending on weight, until you can stick a fork in it and twist it..... it needs to be that tender for pulled pork. After it passes the fork test, pull it out and let it cool enough to handle with your hands. Use your fingers to pull and shred the pork. That takes care of the pulled pork.

Next you will need to make a vinegar based sauce by taking a couple of cups of cider vinegar, add enough sugar to make it sweet and sour and then add 1/2 teaspoon to a tablespoon (depending on how much heat you like) of crushed red pepper flakes. You might also like to add a little salt to intensify the flavor. Let this sauce mixture age in the fridge for as long as you can. It will keep for a long time in the fridge.

Good pulled pork is as much about the sauce as it is the meat. The pulled pork freezes extremely well. Just divide it up into what ever size servings you need and place in freezer ziplock bags (double them for better protection) and freeze til you get to the playa.