Jerk Pulled Pork Sandwiches

Place the pork on a tray and using a fork pierce it all over to

tenderize the meat.

Pour the one cup of the jerk sauce over the pork and

coat the meat completely. Reserve 1 cup (250ml) of the jerk

sauce use as a basting sauce and to coat the meat when

finished.

Cover marinated pork with plastic wrap and place in the fridge

overnight.

The next day, prepare the smoke pouches. Allow 8 cups of wood

chips to soak in water for 1 hour.

Remove the pork from the refrigerator and all it to come to

room temperature.

Combine 2 cups of drained wet woodchips and 1 cup

of the dry chips on a large piece of foil. Sprinkle in

some dried allspice berries. Wrap the foil around the wood

chips and berries to create a pouch. Using a fork, pierce the

pouch all over to allow smoke to escape. Repeat steps to make 3

more pouches (4 pouches in total).

Prepare barbeque for indirect smoking. Turn 1 burner on and

remove the grill grate.

Slide a drip pan under the grates that are turned off. Place

the smoke pouch directly on the burner.

Place the pork over the drip pan on the side of the grill that

is turned off.

Close barbeque lid and adjust temperature to read 220°F

(105°C).

Slow smoke pork for 5-6 hours or until the meat is soft when

pressed. Replace the smoke pouch when smoke dissipates

(approximately every 1- 1 ½ hrs) and baste occasionally with

some of the reserved marinade.

Remove pork from barbeque and cover loosely with foil.

Let meat rest for 30 minutes before serving.

Slice the mango into thin slices and drizzle with lime juice.

Once meat has rested, pull the pork in shreds and place in a

bowl. Add remaining cup (250ml) of jerk sauce and toss to coat.

Serve pulled pork on buns with fresh slices of mango and lime.