We'd call it slow roasted bone-in shoulder if we were being specific. Really, it just counts as roast pork.
I think you'd call it pulled pork because the idea is the slow roasting means it doesn't need to be carved (sliced) but literally falls apart under a fork.
I'm trying to do an English version of the Italian pork dish we had the other week (stinco arrosto) but that's shin-bone and more heavily salted - more research attests that it is technically a ham bone.
I've settled on a Jamie Oliver recipe because it includes crackling (hard skin) and Dad loves that. It's really simple too.
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