Pulled pork is about low and slow no matter the technique or quantity. You can pull it off with a single porkchop, just keep the ratios, temperatures and times in check based on underlying principles rather than recipes.

For a pound I'd keep the same relative quantities of all the additional ingredients (which is to say ingredients scale linearly) but adjust the times down to take into account that the heat is making it all the way through very early on in your cooking session.

I'd also use a somewhat lower temperature to give me more fine-grained control since the risk of wrecking it is higher due to heat capacity issues with your environment and container (larger cuts actively modulate their containers' ability to reach thermal equilibrium with ambient temps, smaller pieces don't have that capability).

Basically experiment at slightly lower temps and shorter cooking times, starting from the big batch recipe you've got and reducing both variables until it works. Shouldn't take you more than a couple of attempts before you've got it figured it out.