Please help! I am trying to make the pulled pork recipe from the Joy of Cooking for the first time and am a total amateur when it comes to cooking large cuts of meat. When I went to the grocery store last night, the person at the butcher counter told me they didn't have boston butt and the only pork shoulder they had was 15 pounds. He ended up selling me a 4 lb pork roast. He assured me I could make pulled pork from it.
So last night I mixed up the BBQ sauce, cut the fat of the roast, covered it in TJOC's Southern Dry rub for barbeque, and wrapped it up in foil. I was planning on cooking it tonight as the recipe instructs, which calls for browning on all sides and baking at 325 degrees for 3 to 3.5 hours. But then I started googling around to make sure that a roast was going to cook similarly to a shoulder and from what I can gather is that it appears to be a leaner cut of meat. I'm worried that the meat may become dry and not shred if I cook it this way. Most of the pulled pork recipes I have found that use a roast call for cooking it in a crock pot with some sort of liquid.
I am trying to decide what I should do. Cook in the oven as the recipe instructs? Cook in the oven with some liquid to prevent it from drying out? Cook it in a crock pot for a much longer time in some sort of liquid?
Thank you for any advice. I am really hoping not to waste this expensive cut of meat!