Pulled Pork Sandwiches With Mustard Sauce

1. 1

   Soak the wood chips in water at least 1 hour; drain.

2. 2

   Combine sugar and the next 4 ingredients (through 1 1/2 teaspoons salt) in a bowl. Pat pork dry, and rub with sugar mixture.

3. 3

   Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium. Maintain temperature at 300u00b0. Place grill rack on grill. Place pork on grill rack over unheated side. Close lid cook for 6 hours at 300u00b0 or until a meat thermometer registers 195u00b0, covering pork loosely with foil after 5 hours. Drain and add 1 cup additional wood chips every 45 minutes. Refill water pan and add charcoal to fire as needed. Remove pork from grill; let stand 20 minutes. Unwrap pork; trim and discard fat. Shred pork.

4. 4

   Heat oil in a medium saucepan over medium heat; swirl to coat. Add onion; cook for 2 minutes, stirring frequently. Add 1/3 cup sugar and the next 5 ingredients (through 1/2 teaspoon salt); bring to a simmer. Cook 15 minutes or until thickened. Arrange about 3 ounces pork and 2 tablespoons sauce on each bun.

* Per serving · 4 servings · Values may vary.