Quite a while ago Will Owen kindly offered me a few tips on cooking a ginormous pork shoulder (nearly 12 pounds) that had been languishing in my freezer (purchased, of course, by my husband).
I have been remiss in thanking him, but his method for pulled pork in an oven is astonishingly simple and gives a delectable result. Basically, you sprinkle the pork with some Liquid Smoke (yes) and kosher salt, wrap it tightly in foil, keep it in the fridge overnight, then cook it for a long time--an hour per pound, I think, but for our big shoulder 8 hours did the trick (there was a bone). It's hard to believe, but about five minutes of effort yielded a huge supply of absolutely delicious pulled pork! No smoke, no pit, no worries. The excess freezes beautifully in ziplock bags--we are heating up some right now for dinner. We have already asked out meat supplier at the farmers' market to set aside another big one.
So a belated but heartfelt thank you, Will Owen! I never thought we would be able to use that thing, let alone get many, many fine meals from it.