Pull the bone then whack 'em with the flat of a heavy cleaver. Most of it should fall apart on its own. Use the cleaver to quickly chop any big chunks that are left. Much faster than tongs. Visually scan for large chunks of fat. Yer done - three butts, three minutes, one 4 inch pan full of pulled pork.
The "Daddy" in Smoke Daddy's Barbecue