Just the usual advice, cook them low and slow about 225-250. Prepare them the night before with a nice rub, wrap them up and let them sit in the fridge overnight.
I usually let my pork cook to 195-200 if I'm going to pull it, spritzing it with apple juice after about 4 hours and foiling it at 165, then putting it back in till it reaches 195, wrap the foil tight, then in a towel and put it by itself in a clean cooler for a few hours to let it reabsorb the juices.
Have fun.