Mock Barbeque

In our quest for good barbeque near I-95, we never did manage to stop anyplace for good South Carolina barbeque, and yet it is one of my wife's favorite kinds.  So this weekend I decided to take a shot at recreating some of the flavors in a home kitchen, with the help of a number of Lee Bros. recipes, modified and spliced together.  There's no real woodsmoke involved, so this really is barbeque sacrilege, but it was still darn tasty. (This makes a recipe that is fairly light on sauce, all-told.  You could as much as double the sauce proportions if you like.)

Ingredients:

One 3-pound boneless pork shoulder
1 cup dijon mustard
1 Tbsp olive oil
4 Tbsp cider vinegar
2 Tbsp brown sugar
1 Tbsp black pepper
1 Tbsp oregano
1 Tsp salt

Recipe:

Combine everything but the pork in a bowl and whisk it together.  Then score the pork shoulder (to make sure the marinade gets everywhere) and dump everything in a ziploc bag.  Refrigerate for a while-- at least half a day and preferably much more.  (Ours took about three days, I think.)  

When you are ready to proceed, preheat the oven to 325.  Take the pork shoulder out of the marinade, letting as much of the marinade as you can drip back into the bag.  Brown on both sides for about 3-5 minutes each.  Pour all of the marinade over the shoulder, cover, and place it in the oven for about 3.5 hours, checking on it and basting it occasionally.  (The parts that are covered in liquid will become much more tender, so try to keep the whole thing covered in sauce.)

Once it is tender and done, take it out of the oven.  Take the marinade and drippings that have accumulated in the pan, place them in a saucepan on the stovetop.  Bring to a boil, then reduce to a simmer for about 5 minutes.  Chop up the pork, and pour the sauce over it.  Eat, especially with cornbread and pickled cucumbers or coleslaw.