BBQ'd Pulled Pork Sandwiches

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Preparation time:
Cooking time:
Yield: 10

1 - 6 lbs. pork butt or shoulder (2.72kg)
12 cups (3 litres) mesquite wood chips (8 cups soaked in cool water for 1 hour and drained)

Combine rub ingredients in a small bowl, mix until all ingredients are evenly combined. Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavour in the meat. Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.

Combine all ingredients in a medium bowl and whisk until evenly combined. Reserve ¾ cup (187ml) of the mop to pour over the pulled pork when finished cooking.
During the cooking mop the pork every ½ hour using a mop brush.

Place all sauce ingredients into a medium saucepan and place over medium high heat. Bring sauce to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and set aside.
Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads. Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.

Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavour in the meat. Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.
Preheat barbeque to medium heat 350F (176C).
The following day, let 8 cups of wood chips soak for 1 hour in cool water. Drain wood chips. To make the smoke pouches, place 2 cups (500ml) of the drained wet chips with 1 cup (250ml) of the dry. Mix until evenly distributed. Wrap chips in foil to fit the size of your barbeque burner. Using a fork, pierce the package several times all over to allow the smoke to escape. Repeat with remaining chips to create 2 pouches in total.
Prepare barbeque for indirect cooking. Leave 2 burners off and one burner on. Place a drip pan on the side of the barbeque that is off. Place a smoking pouch on the side that is turned on, directly over the burner. Place the pork on the grill over the drip pan. Cook for 5-6 hours (about an hour a pound) changing the smoke pouch when smoke dissipates.
During the cooking mop the pork every ½ hour using a mop brush. Remove the pork from the grill and loosely cover with foil. Let rest for 30 minutes. Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads. Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.