Instructions

1. 1
   Combine marinade ingredients in a small saucepan. Pour half into a large zip-top plastic bag, reserving the other half in the fridge. Add pork to the bag, remove extra air, and marinate in the fridge for 24 hours.
2. 2
   Remove pork from marinade. Discard the bag and the marinade in the bag. Allow the pork to drain as necessary.
3. 3
   Combine rub ingredients, and rub all over pork.
4. 4
   Moisten newspaper with oil and wad up under a large chimney starter with charcoal in it. Light and wait 15 minutes.
5. 5
   Once charcoal has heated, disperse evenly around bottom of grill. Add soaked chips, replace grate, and place pork in the center. Cover and cook for 1 ½ minutes (or a bit more, use your judgment).
6. 6
   Flip to another side and cook 1 ½ more minutes and repeat until pork has cooked for at least 12 minutes and until the internal temperature reaches at least 145°F (63˚C).
7. 7
   Make a large foil pouch (or use a covered dish) and place pork inside. Pour in reserved marinade (warmed to at least 145°F) and let rest for 10 minutes.
8. 8
   Serve.