Keith Allen’s North Carolina Pork Shoulder

First, the bad news. Unless you have a firebox for burning oak logs down to glowing embers and a brick pit seasoned with decades of wood smoke and hog drippings, you will not be able to duplicate Keith Allen’s astonishing pork shoulder. This is not all bad. It gives you an excuse to travel to Allen & Son Barbeque, the cinder block box that houses his restaurant, to sample the quintessential Carolina pork shoulder—meat simultaneously tender, moist, and crusty, with just