Oven-smoked pulled pork shoulder

Sprinkle the dry rub generously on all sides of the pork and set it in a Dutch oven with a tight-fitting lid.

Set two ramekins, each with a quarter teaspoon of liquid smoke and half a cup of water, either side of the pork.

Cover and roast at 210 degrees for 12 hours.

Pull out the shoulder blade bone and any clumps of fat; give the meat a rough chop with a cleaver or knife.

Mix with warmed barbecue sauce and taste for salt and pepper.

Serve on white buns with a little sauce on the bun and more on top.