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["The night before, cut pork shoulder lengthwise into two equal pieces, removing excess fat as needed. Combine seasoning-paste ingredients in a small bowl. Massage pork well with paste, transfer to a large resealable plastic bag and refrigerate at least 8 hours.", "", "45 min before you're ready to begin barbecuing, remove pork from refrigerator and let sit at room temperature.", "", "Combine mop-sauce ingredients with 1 cup water in a saucepan and warm up over low heat. Set aside 3/4 cup sauce to drizzle over meat just before serving.", "", "Put wood chips in a bowl, cover with water, and soak at least 30 minutes.", "", "Prepare grill for barbecuing When temperature reaches 300u00b0, lay meat on a cleaned and oiled cooking grate directly over drip pan and cover grill with lid.", "", "Try to maintain a temperature between 250u00b0 and 300u00b0 throughout cooking (see ""How to Control Your Heat,"" below).", "", "After 1 hr, remove lid and, using a heatproof brush, baste meat all over with mop sauce. Add 10 to 15 briquets to fire (or more if coals have burned down significantly) and scatter an additional 1/3 cup drained soaked wood chips over coals. Check water level in drip pan; add more water as needed. Cover and keep smoking meat, maintaining grill temperature.", "", "Repeat process (mopping meat, adding 10 to 15 briquets and 1/3 cup chips, checking water level) every hour, turning occasionally, until internal temperature of each pork piece reaches 190u00b0 and meat shreds easily, 1 1/2 hours per pound (3 to 5 hours total). If thermometer reads 190u00b0 but meat isn't tender, cook 30 minutes more.", "", "Lift meat from grill and wrap in a double layer of heavy-duty foil, sealing tightly. Let meat steam at room temperature for about 30 minutes, then unwrap, reserving any juices that have accumulated in foil."]
