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1
Combine first 8 ingredients in heavy large saucepan.
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2
Simmer over medium heat 5 minutes.
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3
Remove from heat, cover, and let stand 2 hours.
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4
Place handful of torn newspaper in bottom of charcoal chimney.
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5
Top with 30 charcoal briquettes.
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6
Remove top rack from grill.
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7
Place chimney on lower grill rack.
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8
Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
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9
Open bottom grill vent.
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10
Turn hot charcoal onto 1/2 of bottom rack.
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11
Using metal spatula, spread charcoal to cover approximately 1/3 of rack.
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12
Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack.
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13
Sprinkle 1 cup chips over coals.
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14
Place top rack on grill.
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15
Arrange pork shoulder halves on top rack above loaf pans.
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16
Cover grill with lid, positioning top vent directly over pork.
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17
Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking.
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18
Use top and bottom vents to maintain temperature between 250F and 325F, opening vent wider to increase heat and closing to decrease heat.
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19
Leave other vents closed.
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20
Check temperature every 20 minutes.
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21
Cook pork 3 hours.
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22
About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill.
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23
Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250F.
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24
Using sharp knife, make several crosswise slashes in meat (do not cut through).
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25
Brush with some of sauce.
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26
Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
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27
Transfer pork to cutting board; remove any tough rind.
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28
Chop meat into bite-size pieces.
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29
Transfer meat to large bowl and add enough sauce to moisten.
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30
Arrange bun bottoms on work surface.
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31
Top buns with pork; cover with tops.
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32
Serve, passing additional sauce.
