Dutch Oven Pork "Barbecue"

I know the purists among my readers will scoff at the idea that slow-roasted pork shoulder in an oven could be called "barbecue." I'll confess, it's not. It's a close approximation, though, for those of us urban dwellers who may not have access to smokers and pits. Besides, you have a lot more control over an oven than you do over open coals. I assert there are some practical advantages to oven barbecue, even if the smoky flavor is absent.
I always recommend using a pork shoulder, also known as Boston butt, with the fat on and bone in. The rub is also very important. I will include a rub recipe here, but it's up to you what flavors are familiar and pleasant. It's perfectly acceptable to use a name-brand store-bought rub, or one of the many artisan seasoning blends available from local farmers' markets, specialty food stores, and road-side stands. I'll go over this again in the instructions, but the important thing is that you season liberally. You can only expect the flavor of oven barbecue to be as intense as you make it. If your pork is bland, you have no one to blame but yourself.

Oven Pork Barbecue
Serves 12
Prep Time: 30 minutes
Cook Time: 5 hours

• 1 pork shoulder, 6-7 lbs
• 1/2 cup rub
• 3 tbsp salt
• 2 tbsp black pepper
• 1 tbsp hot paprika
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chipotle chili powder (for extra heat, optional)
• 1 tsp cayenne pepper
• 4 cups chicken or beef stock
• 1 onion, halved
• 6 cloves garlic, bruised
• 4 stalks celery, broken
• 8 sprigs parsley
• sauce, if desired

Pre-heat an oven to 325 degrees. Season the pork shoulder liberally. Sear on the stove top in your braising pan (a large dutch oven or stockpot). Toss in the vegetables. Add the chicken stock and bring to a simmer. Cover tightly and roast for 5 hours. Check occasionally to ensure the stock hasn't evaporated. If it does, just add water to the bottom of the pan. Do not pour over the meat. It will wash away the seasoning.
After the meat is done, allow to cool slightly. Trim the fat and shred the meat into pulled pork for sandwiches or plates. Serve with any number of sides, recipes for which will be coming all summer long!