Red Chili-Glazed Slow-Grilled Pork Shoulder

• 1/2 cup each: granulated sugar, coarse salt
• 1/4 cup distilled white vinegar
• 6 cloves garlic, crushed
• Grated zest of 1 orange
• 1 large (about 5 pounds) bone-in pork shoulder blade roast
• 1 to 2 cups sweet and spicy red chili grilling glaze, see recipe
• 2 cups hickory wood chips, optional
• Red Chile Glaze: (instructions for this below)
• 3/4 cup packed dark brown sugar
• 1/2 cup medium-heat Korean chili paste (gochujang)
• 1/2 cup distilled white vinegar
• 1/4 cup soy sauce
• 1 piece (2 inches long) ginger root, peeled (or 2 tablespoons refrigerated ginger puree)
• 2 tablespoons dark Asian sesame oil
• 6 large cloves garlic
• 1 teaspoon salt
• Put all ingredients for red chile glaze into a blender. Process until smooth. Transfer to a covered container; use within 2 weeks.

1. 1. Mix 2 quarts lukewarm water, sugar, salt, vinegar, garlic and orange zest in very large non-aluminum bowl or stockpot. Stir until sugar and salt dissolve. Add the pork roast. Cover; refrigerate overnight or up to 2 days.
2. 2. Remove pork from the brine, discarding brine. Put pork into a glass dish. Coat well on all sides with some of the glaze. Cover; refrigerate several hours or up to 1 day.
3. 3. Soak wood chips in a large bowl of water for at least 1 hour.
4. 4. Prepare a charcoal grill or heat a gas grill to medium-hot. For indirect cooking, arrange coals on two sides of the grill or turn off burners in center of gas grill. Place the cooking grate in place; let it heat a few minutes.
5. 5. Put the pork roast in the center of the grill (not directly over the heat). Add a small handful of the wood chips to the coals. (For gas grilling, wrap the soaked chips in a foil pouch, pierce it with several small holes and place directly over the heat source.) Cover the grill; cook on medium-low (about 275 degrees if you have an oven thermometer), basting frequently with some of the red chili glaze, until an instant-read thermometer registers 160 degrees, 2 1/2 to 3 hours or so. The roast should be very nicely burnished red with some crispy edges.
6. 6. Let pork rest on cutting board about 20 minutes. Slice very thinly. Serve.

granulated sugar, white vinegar, garlic, orange, sweet, hickory wood chips, red chile glaze, brown sugar, chili paste, distilled white vinegar, ubc, ginger root, sesame oil, garlic, salt, transfer

Taken from www.epicurious.com/recipes/member/views/red-chili-glazed-slow-grilled-pork-shoulder-51156591 (may not work)