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1
Rub the Garlicky Barbecue Marinade all over the pork and refrigerate overnight.
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2
Bring the meat to room temperature and sprinkle with the Seven-Spice Dry Rub.
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3
Light a charcoal fire in a covered grill.
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4
Set up the grill for indirect grilling: When the temperature reaches 225, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side.
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5
Alternatively, bring a smoker to 225.
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6
Put the pork shoulder over the drip pan and cover the grill; you'll need to cook the pork for about 8 hours total.
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7
Maintain the temperature at 225 by replenishing the charcoal with a fresh batch of burning coals every hour.
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8
Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals.
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9
Add more water to the drip pan when half of it is evaporated.
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10
After the first 6 hours, spray the pork shoulder with the Cider Mop Spray every 30 minutes and continue to cook for about 2 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 195.
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11
Transfer the pork shoulder to a roasting pan and let it rest for 30 minutes.
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12
Skim most of the fat from the liquid in the drip pan.
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13
Measure out 1/2 cup and transfer to a small saucepan.
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14
Add the Sweet and Sticky Barbecue Sauce and bring to a simmer.
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15
Scrape any excess fat from the pork shoulder.
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16
With 2 forks, remove the meat from the shoulder and pull it into long, thick shreds.
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17
Discard the fat and bones.
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18
Add the diluted Sweet and Sticky Barbecue Sauce to the roasting pan and simmer very gently, without stirring too much, until heated through.
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19
Serve with the buns, sliced onions, hot sauce and the Crunchy Coleslaw with Cayenne and Toasted Caraway Seeds.
