Thanks Jackie - I decided to try Emeril's version, since I had done the dry oven roasting method previously and found it kind of dry.

It came out great, even tho it was a shoulder not a butt roast. Very moist and almost fork tender. It was very easy to pull it apart. I made the BBQ sauce with some modifications and it's really good. I didn't have some of the things he uses - but it's all ready to warm up tomorrow for the game - it will only improve with a day's rest.

DH & I LOVE the smell and taste of smoking pork on our smoker and that's probably the better way to start this, and sometime I will give that recipe a try also.

Thanks for the recipes!

June