pork bbq in the oven

I've been experimenting alot with slow roasted pork. I like a good pork bbq, but i have trouble making it. I started trying to bbq it, but I didn't have the patience to maintain the heat and keep the pork cooking evenly.
I then went on to the crock pot, where I found a ton of good recipes, but I had a lot of trouble keeping the pork moist, sometimes itd come out good, sometimes dry...So I moved on to my own little experiment which works very well. 
Heres what you need:

A pork roast, preferably a cheaper one like a shoulder, something with a bit of fat too it. Don't go crazy getting a tenderloin or anything because the way it's going to be cooked, won't make a different. I'm going to use a 4 lb one just for an example.
You'll also need some fresh garlic, onion and some dill pickles.
1 jar of your fave bbq sauce
1/4 cup of apple cider vinegar
1/3 cup brown sugar

Preheat your oven to about 200 degrees, keep it VERY low, but don't turn it off. I made that mistake once by accident.
While you're waiting for the oven, cut the pork roast down the center and insert the garlic and pickles, dont cut it completely in half, but enough so you can fold it back over. cover it in the brown sugar mixture.
Now place it in a deep casserole like dish, cover it in tin foil and let it cook for about 8 hours. Check on it, and if it falls apart when you fork it, its done, if not let it cook a little bit longer. When its tender enough, open up the foil and turn the oven up. Your main goal here is to get the sugar to carmelize over the pork. Put the oven to about 375 for another 15 minutes, or until the pork gets a nice carmelization over it. It will get a nice brownish/black color. Don't worry, its not burning, just carmelizing over.
Here is where things get fun, take the pork roast, and start shredding. I use my hands, but if you feel that isn't sanitary enough, two forks will get the job done. Remove the really fatty parts and just toss em out. Also get rid of the garlic and pickles.
You should be left with a big pile of pulled roast pork. While this is good on its own, our main goal is a bit of bbq. Take the shredded pork and pull it in a bowl. Add the cider vinegar, and the bbq sauce, and stir it up. The main thing to do next is to let it sit covered overnight, so it all settles.
The next day either heat it up or serve it cold on a bun!
It takes time, but it's worth it in the end.