Oven-pulled pork

Rub the spice mixture very generously over every side of the pork shoulder, into all the cracks and crevices.

Preheat the Dutch oven over low heat on the stovetop, then turn to high to sear and add a little oil.

Sear the shoulder skin side down first, then all sides; the sugar in the rub speeds browning, so a couple of minutes per side. Searing is optional for a braise.

Add a little whiskey and light it if wanted; let the flames burn down. (Kansas City style barbecue sauce could be added here to braise in; not used.)

Cover and cook in a 300 degree oven until a skewer goes in with a little resistance: about four hours for five to seven pounds, longer for 10 pounds, perhaps five hours or more. Done when the meat pulls from the bone and the bone slides easily.

Uncover and continue about 45 minutes to an hour to develop a crust or bark.

Pull out the bone and keep it for flavoring other things. Roughly shred the meat with two forks and mix it into its juices so it stays mostly submerged and can cool without drying out.