This recipe was requested, and I can see why. Pulled Pork is one of the greatest dishes ever invented in the history of eating meat. Although this is a lengthy and labor intensive recipe, the results are well worth it every time.
In a large pot, combine the lemon, onion, garlic, mustard seeds, marjoram, salt, Sprite, and water.
Submerge the pork roast in the marinade, turning to coat completely. Marinate, covered, in the refrigerator for 24 to 48 hours, turning the roast in the marinade occasionally.
Remove the roast from the marinade and discard the marinade. Pat the roast lightly with paper towels and then rub with the Hot and Spicy BBQ Seasoning and Rub, massaging well into the meat.
Preheat grill to high (500ºF/260ºC).
Turn off the right side. Set the smoker tube on the left-hand burner and a drip pan under the right side. Set the roast on the grate of the right hand, unlit burner with the drip pan below it. Close the lid.
Adjust the heat to maintain the grill at no more than 225°F to 250°F (107° to 121°C). Smoke-grill the shoulder for 5 to 6 hours. Every hour or so, replace the wood chips in the smoker tube with fresh soaked chips, but try not to leave the lid open for longer than absolutely necessary, to minimize fluctuations in the heat.
After 5 to 6 hours, check the roast by inserting a thermometer in the thickest part of the meat. The internal temperature should be 180°F (82°C), and when pulled, the blade bone should come cleanly out of the meat.
Take the roast out of the grill and seal the pan with a double layer of heavy-duty foil. Let it rest for 15 to 20 minutes.
Remove the crackling (cooked skin) from the roast and slice thinly. Pull the meat from the roast in chunks and shred with a fork or by hand. Place the pork in a large bowl and add South Carolina Mustard Sauce a little at a time, mixing it gently but thoroughly. The amount of sauce is a matter of personal preference.
The meat should be served piled high on a fresh crusty bun, with Creamy Coleslaw or Potato Salad on the side.
TIP: This cannot be rushed. When you hear “low and slow” think pulled pork or brisket.