Why won't my pulled pork pull apart?

Online Answer
It could be one of two reasons. Either you cooked it too long at too high a temperature so it dried out. Or you didn't cook it quite long enough for it to pull apart easily. I find cooking in a bit of liquid helps make it more tender as well.
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You said you only foil? . Another way to keep big hunks of meat warm/hot til ready to pull or slice is to foil, wrap in towels and stick in a cooler (FTC for short). * Can easily go 4-6 hours.
It was surprisingly tasty — with a texture similar to pulled pork and a flavor that reminded me of a cross between hearts of palm, kimchi, and pineapple. It wasn't really meaty, but it wasn't fruity either. Some experts say this quality is what makes jackfruit a 'miracle' crop: It's versatile.
Place the pork shoulder fat side up on the top rack, cover with the lid, and bring the temperature up to a constant 225°F to 250°F, using the vents to regulate the temperature..