What's the best way to execute a pulled pork dish? Like most people, I am a huge fan of pulled pork anything.  But what I don't get is the actual pulling process of the cooked meat.  Any cook book or cooking show will tell you to cut across the grain of the meat, especially a tougher cut like a pork butt or shoulder, for maximum tenderness.   Even though I am able to cook this cut of meat until very tender,I have much better results chopping it up, instead of pulling it! Based on the grain of the meat, the title and the process seems to be an oxy moron.  Am I the only one who "chops" my  "pulled" pork?
You definitely want to pill the pork apart with a pair of forks or your fingers. The best way I find is to allow little "clumps" of pork to permeate the mix. 
Note that while books talk about cutting against the grain of meat, that is for raw or cooked meat meant to be sliced and served. The reason you cut against the grain in that situation is to tenderize the meat by cutting the connective tissue. 
In the case of pulled pork, the connective tissue is already broken down and dissolved, so you will have a tender product even when you are pulling with the grain.