For me the key is the method not any rub or sauce, though a good sauce is important.
For me it's pork shoulder and ribs over a low HICKORY fire. The key is HICKORY seasoned just right not to wet or not to dry, 30-90 days depending on size. Low 250 heat for several hours with regular basting with a cider vinegar/water or lemon mix, malt vinegar is good as well. You won't taste the vinegar, it's there to cut the fat, but use a sweet vinegar just in case. The finished product should be firm and somewhat but not totally dry. Were not making sloppy joes which is what alot of pulled pork is. Its served sliced or chopped (inside, outside or inside/outside). No real need to season or rub the meat, maybe salt and pepper if you must. I'm still playing with sauce recipes but it should be a red sauce somewhat thin, that's somewhat sweet (I like cane syrup), tangy but not to much, with a noticeable amount of heat. Finding the balance is difficult as one should should never taste tomatoes in the sauce even if the red base is some form of tomato sauce. Nor should any one thing over power the other. The main flavor should be the sweet hickory smoke.
The sauce is served on sandwiches which must have a pickle, no slaw as that's just nasty. Slaw is a side dish. Ribs get sauced just before coming off the fire to lightly thicken it.