This recipe from Havana Central in New York City gives pulled pork a Cuban twist with manzanilla olives and canned pimentos, and it uses a dry roasting method of cooking it.
Cut 1-inch holes all over the pork and fill each hole with a clove of garlic. In a large mixing bowl, mix all of the other ingredients together. Place the pork into the bowl and marinate it over night.
The next day, preheat the oven to 325 degrees. Bake the pork for 35-40 minutes per pound, approximately 5-6 hours total.