Had some leftover pork shoulder and decided to see if I could make BBQ pork in the oven. Making proper BBQ is a slow process: the faster you make it the worse it will taste. This is because unlike roasting what you want to do here is bring the meat up to temperature slowly and hold it for many hours at that temperature until the fat, collogen, and connective tissues render (this is why ribs and shoulder cuts make good BBQ). Essentially you bring the meat up to about 170-185F/76-80C degrees and hold it there for anywhere from 6-8 hours depending on the weight of the meat. This is high enough to kill bacteria and slowly break down the fat and other tissues without actually cooking the meat like a standard roasting procedure would do (that uses temps double the magnitude to cook meat quickly). When done the meat should literally fall apart to the touch (known as 'fork tender'). A common term used here is 'pulled pork' because you literally use two forks to pull it apart.
Ingredients: apple cider vinegar, cayenne pepper, hickory smoke flavoring. Sauce: ketchup, Coke, worcestershire sauce.
Method: put pork in a plastic bag, add apple cider vinegar to cover, remove as much air as possible, set in refrigerator overnight. The pork will turn from pink to gray as the process nears completion. Take out about one hour prior to cooking to let adjust to room temp (shorter time if it's warm or hot outside). Set oven to about 225F/110C and let bring to temperature. Open a bottle of beer, mix with equal amount of water, put in saucepan and bring to boil. Put in a pan in the bottom of the oven and let adjust to oven temp. Remove pork from bag, baste with some hickory smoke flavoring, dust with cayenne pepper (or rub with fresh peppers) and set on a roasting rack in a second pan. Put inside oven and let go for about 1 hour. Open oven, put a layer of aluminum foil over the pork and let cook for 4-8 hours more depending on the weight. When it's done the meat should literally pull apart easily with a fork.
Remove from oven, let cool to room temperature, then use your hands or several forks to pull the meat apart. Mix an equal amount of ketchup and Coke and bring to boil in a sauce pan. Let reduce to half of original amount, then, add some worcestershire or steak sauce to taste. Use to dip the pork into, or, put the pork on some sandwiches and spread some sauce on the pork.
The photos here show about 1 pound of pork; ideally you should use a pork shoulder of about 6-8 pounds to make it worth the time.