Combine in medium saucepan: onions, soy sauce, bourbon, apple cider vinegar, brown sugar, molasses, Worcestershire, salt, pepper, and hot pepper sauce; bring to a boil on high. Reduce heat to low and cover; simmer 15 minutes. Let marinade stand to cool.
Place meat and ½ of the cooled marinade in a large zip-top bag; chill 24 hours to marinate, turning bag occasionally. (At least 1 hour before cooking, soak wood chips in water.)
3. Preheat grill on medium. Place meat, fat-side up, on grill rack (discard marinade) and cover; smoke 4 ½ 5 ½ hours or until very tender (and 190°F–195°F).
4. Baste meat occasionally with the remaining ½ of the marinade during the first 3 hours of smoking. (Add additional wood chips as needed but too much smoke can give a bitter taste to smoked meat.)
5. Remove meat from grill; cover with foil and let stand 15 minutes. Pull meat apart into pieces using 2 forks. Microwave barbecue sauce 1–2 minutes or until hot; smother pork with barbecue sauce. Serve.
Curry Roasted Cauliflower and Chickpeas with a Garlic Yogurt Sauce may just be my new favorite meatless meal and side dish....
The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.