Andy M. said:
I tried smoking in my oven once and found I don;t have the venting necessary to do it.
Sssoooo, what led you to the conclusion that you don't have the necessary venting, there AndyM, hhhmmmm???
Well, here is my input for the pulled pork. I am currently in love w/ Alton Brown's no bbq bbq ribs, and I'm sure you can modify the recipe for pork shoulder, or butt.
Use a rub, or not, let sit w/ rub for 6-8 hours, or not. Wrap the butt or shoulder in HD tinfoil, where it is at least 4" larger than the meat. Fold it in such a way that you can unfold it on the side and add your liquid. Now, he suggests marguerita mix, and OJ. I have used OJ alone, or beer, or tea too. A large rack of ribs calls for 1C liquid. Pour it into the side of the foil that you have opened, refold so no liquid can escape, and then cook it for 1 hour on 350, then reduce heat to 250 & cook for 2 hours. Mind you, the actual cooking time may vary, but other foodies can help you gauge that. Once the meat is falling off the bone, or itself, take the juices and pour them into a sauce pan, and add (I don't do this part, so I don't know what he calls for, but whatever it is, it thickens the sauce and makes it like a bbq sauce). What I do do, is refrigerate the juices, whereby it makes a sort of demiglace, which I thin out for stock use in risotto, or use as a thickening agent in sauces.
You all really must try ribs this way. The recipe is in Alton Brown's, I'm just here for the food, cookbook.
Hope this can lend some insight.
B.