Instructions: Im not sure if this is what youre looking for, but I found it in John Egertons book Southern Food. This is for Eastern North Carolina Pork Barbeque in an oven, and it comes from Fred Powledge, an expatriate North written.

Heat your oven to 300 degrees, and cook your pork roast 40 minutes per pound. Apply liberal doses of following sauce while baking.

Bring combined ingredients almost to a boil, reduce heat, and simmer uncovered for about 1 hour. Strain the sauce, and apply to your meat before, during, and (if you prefer) after cooking.

What I would add is, when your pork is tender to the point of falling apart, pull it into thumb sized chunks, pack it into a skillet on the stovetop, cover with the above sauce, and simmer it down until the sauce just barely oozes over the top of your spatula when you press down on the meat.

I hope this helps. I just wish I knew a way for you to get that good smoky flavor into your oven while youre cooking it :-)

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