I made this yesterday and it was utterly delicious. It baked for the full 4 hours, and was so soft it just fell apart in my hands. I made the sauce and slaw while the pork was baking, refrigerated the slaw and quickly reheated the sauce when the pork was pulled.

I think this link will work:

http://www.nytimes.com/recipes/10147...ldeo-Slaw.html