So I bought a beautiful 5lb Boston Butt roast his past weekend wanting to make pulled pork for Sunday dinner for my fiance since she loves it. I've never tried making pulled pork before in a BBQ or oven. I was following a recipe that called for ~7 hours of cooking time @ 225F that said to cook until the internal temperature hit 165. I cooked the roast for over 8 hours to get it to that temperture basting it with a mixture of white/cider vinegar, sugar and red pepper flakes every 45 minutes to "keep it moist". After it hit 165 degrees, I let it sit for 20 minutes. Results? Terrible! My "pulled pork" turned into "sliced pork"...it was dry and tough and in my estimation, pretty much inedible (my fiance slogged through and ate her portion telling me she liked it even though I'm sure she was lying). Well, I was certainly pretty upset mostly at wasting such a nice cut of meat. Any tips on what I did wrong? Should I be cooking longer/shorter at higher/lower temperature?