Step 1

Toss pork shoulder pieces with all remaining ingredients except barbecue sauce in large bowl. Refrigerate 1 hour to marinate.

Step 2

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 350°F.

Step 3

Drain marinated meat, reserving marinade; spoon meat onto large sheet of heavy-duty foil sprayed with cooking spray. Pour marinade through strainer into bowl; spoon strained solids over marinated meat. Wrap foil around meat mixture to make packet. Refrigerate strained marinade for later use.

Step 4

Place foil packet on grill grate over unlit area; cover. Grill 2-1/2 to 3 hours or until meat is tender, monitoring for consistent grill temperature.

Step 5

Remove foil packet from grill. Cut slits in foil to release steam before opening packet. Cool meat mixture slightly.

Step 6

Meanwhile, pour reserved marinade into large saucepan. Add barbecue sauce; mix well. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 10 to 15 min. or until barbecue sauce mixture is slightly thickened, stirring frequently.

Step 7

Shred pork pieces using 2 forks. Add to barbecue sauce mixture; mix lightly.