To answer your question - I would get a boneless pork loin (choose your size) or tenderloin (more expensive), and grill (sear, then indirect), let rest, slice, then chop it up. Might be a bit boring, unless you're planning on using sauces/salsas to top it off with. Also, you should brine/marinade it, or just dry rub before (obvious right??)
Another (better in my opinion) option to make it more flavorful, is to cook it as you would, and take it off just before done temp (125-135 or so), then chop up, and add to a pot/deep pan, along with some caramelized onion/garlic, canned crushed tomatoes, some canned chipotles (if you like that), spices, maybe some wine, bring to a simmer, and let reduce uncovered for maybe 20 mins or so, or until the consistency looks good.
Martin