Ummm...you mean chopped pork, right? That's one prep method all of NC agrees on.
Actually, no, I mean pulled/shredded. Yeah, a lot of places now chop because it's faster, and it does turn out fine, but hand pulling will always win in my book. When cooked right, the pork basically falls apart, so not much effort is needed. Sometimes people will chop because the meat doesn't easily pull and that not a good thing.
I always pull when I do a pork shoulder/butt, but I'm also not serving hundreds of people. If the pork is done right, it's not a huge difference, but you can for sure tell when the pork isn't done right, but still chopped.