Slow-Cooked South Carolina Pulled Pork

In South Carolina, where pork is considered the only meat, the shoulder (a.k.a. butt, which is actually the upper shoulder) or picnic (the lower shoulder or arm) is usually slow-cooked until it collapses into a mass of juicy, fatty, succulent shreds. This piece of nirvana is traditionally created over a low, smoky wood fire, lovingly tended to for the 8 to 10 hours that it takes the pig to transsubstantiate into pulled pork. But if you don’t have a barbecue pit or the time to minister to th