Ingredients

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

½ cup medium-heat Korean chili paste (gochujang)

½ cup distilled white vinegar

¼ 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.

Preparation

  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. 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. Soak wood chips in a large bowl of water for at least 1 hour.

  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. 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. Let pork rest on cutting board about 20 minutes. Slice very thinly. Serve.