Cambridge restaurateur Gary Strack calls his version of pork shoulder “poor man’s porchetta.” He takes a simpler approach to more traditional versions, which might call for butterflied pork loin wrapped in pork belly. In Rome, you can find porchetta as an entire boned pig, its skin intact for external crispness. A pork shoulder makes a cheap alternative, and since it comes with the skin on, you don’t have to use pork belly or bacon to wrap around it. Make sure the salt is fully dissolved in the brining liquid before you add the meat. Otherwise it settles to the bottom and doesn’t do its job. In this recipe, you roast the meat indirectly on the grill, which means the fire is on the opposite side of the meat. The internal temperature of the grill is 350 degrees (the oven temperature you would use if not grilling).