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1
Place hickory chips in center of smoker or roasting pan and top with drip tray and rack.
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2
Massage pork all over with a lot of salt and pepper.
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3
Place on rack, skin-side up.
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4
Cover with two long pieces of heavy-duty foil that have been folded together tightly at long seams.
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5
Crimp foil around edges of smoker, leaving enough space between pork and foil so smoke can circulate.
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6
Turn heat to medium and smoke for 30 to 45 minutes, depending on size and your taste.
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7
Shut off heat and rest, covered, for 5 minutes.
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8
While pork is smoking, preheat oven to 300 degrees.
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9
Whisk together sauce ingredients in a large bowl, season to taste and refrigerate.
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10
Remove foil from smoker and transfer rack and pork to a sheet pan.
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11
Place in oven.
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12
Cook for 40 minutes per pound (about 4 to 5 hours), until a meat thermometer inserted into the middle of the roast registers 190 degrees.
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13
Remove pork and rest until cool enough to handle, about 20 minutes.
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14
While still warm, pull meat away from bones.
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15
Discard skin, fat and bones, and reserve crispy browned bits of fat and crust.
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16
Working quickly on a large cutting board, shred chunks of meat, pulling it with forks or fingers into long strands.
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17
Add reserved crispy bits and chop meat roughly.
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18
Transfer to a serving bowl, season with 1/2 to 3/4 cup sauce, and mix well.
