Though no substitute for real-deal Smoked Pork Shoulder, this indoor method is much easier and quicker. The shoulder braises in its own juices and becomes meltingly tender. Properly sauced on a bun, even the pickiest barbecue connoisseur should be won over, or at least appeased. To give the pork a smoky flavor, use smoked salt in the rub, or replace half of the paprika with smoked paprika.

Trim off and reserve the excess fat from:

Rub the roast with:

The meat can be cooked at once or wrapped in 2 layers of foil and refrigerated for up to 24 hours. Position a rack in the center of the oven. Preheat the oven to 325°F.

Heat a Dutch oven (or other heavy ovenproof pot large enough to hold the meat) over medium heat. Add the reserved pork trimmings and render until you have 2 tablespoons fat. Alternatively, use:

Add the meat and brown well on all sides. Cover the pot tightly with a lid or foil, transfer to the oven, and bake until the meat is tender enough to be shredded with a fork, 3 to 3 ½ hours. Transfer the roast to a large baking dish or platter and skim the fat from the pan juices. Shred the meat with a fork and mix together with the pan juices. Dress and serve as for Smoked Pork Shoulder.