2 cups hickory chips, soaked in water for at least 1 hour and drained
2 large bowls
31⁄2 pounds pork shoulder roast
Garlic salt, Lawry’s®
Ground black pepper, McCormick®
11⁄2 cups white vinegar, Heinz®
3⁄4 cup lemon-lime soda, 7UP®
1 tablespoon Montreal steak seasoning, McCormick® Grill Mates®
2 teaspoons red pepper flakes
Package (16-ounce) shredded cabbage, Ready Pac® Hamburger buns
Set up grill for indirect cooking over medium heat.
Rinse pork with cold water and pat dry. Season with garlic salt and ground black pepper. Add some of the soaked wood chips to the smoke box if using a gas grill or place chips on hot coals if using charcoal. Place roast on hot grill over drip pan. Cover and cook 4 to 6 hours or until roast is very tender. If using charcoal, add 10 briquettes and a handful of soaked wood chips to coals every hour. If using a gas grill, add a handful of soaked wood chips to the smoke box every hour. Remove roast from grill.
Meanwhile, in a medium bowl, combine sauce ingredients; set aside. In a large bowl, toss shredded cabbage with 1⁄2 cup of sauce; set aside.
When cool enough to handle, shred pork by hand. Place shredded pork in a large bowl and toss with 1⁄2 to 1 cup sauce. Pile cabbage mixture and seasoned pulled pork on hamburger buns. Serve remaining sauce on the side.
Prepare pork shoulder as directed. Place in 5-quart slow cooker. Pour 1 cup of lemon-lime soda over roast (in addition to soda called for in sauce mixture). Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 to 4 hours (roast should fall apart easily). Continue as directed in step 3.