read the sticky in the top of this "pork" forum about basic pulled pork! Meowy's tutorial will get ya through it, no problem. In the last few days, there have been quite a few other threads about shoulders and butts that will also help, or get ya fired up!
Most important things are:
Know your temp AT THE GRATE, not on the door, or the lid!
Be patient, don't rush the meat.
If your gonna pull for shredded pork, take it to at least 195 internal temp(200) is better. Use a good thermometerinserted in the deepest part of the shoulder, not touching bone.
Always wrap the meat when it gets to temp, and rest it for at least an hr if you can, but 2 hrs is better.
There are alot of other lil things to make good pork great, but you study Meowy's sticky, and remember the important things listed above, and you'll be the hero in the house for sure!
Good luck, take a few pics while you are enjoying the experience.