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1
Mix first 5 ingredients in small bowl to blend.
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2
Place pork, fat side up, on work surface.
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3
Cut each piece lengthwise in half.
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4
Place on large baking sheet.
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5
Sprinkle dry rub all over pork; press into pork.
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6
Cover with plastic; refrigerate at least 2 hours.
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7
(Can be made 1 day ahead.
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8
Keep chilled.)
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9
Mix first 6 ingredients in medium bowl.
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10
Cover and refrigerate.
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11
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225F.
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12
to 250F.
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13
Place pork on rack in smoker or barbecue.
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14
Cover; cook until meat thermometer inserted into center of pork registers 165F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total.
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15
Add more charcoal as needed to maintain 225F.
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16
to 250F.
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17
temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
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18
Transfer pork to clean rimmed baking sheet.
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19
Let stand until cool enough to handle.
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20
Shred into bite-size pieces.
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21
Mound on platter.
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22
Pour any juices from sheet over pork.
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23
(Can be made 1 day ahead.
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24
Transfer pork and any juices to baking dish.
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25
Cover with foil; chill.
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26
Before continuing, rewarm pork, covered, in 350F.
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27
oven about 30 minutes.)
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28
Divide pork among bottoms of buns.
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29
Drizzle lightly with barbecue sauce.
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30
Top with coleslaw.
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31
Cover with tops of buns.
