Carolina Pulled Pork with Lexington Red Sauce

You need to prepare this recipe a day in advance to allow enough time for the pieces of wood to soak in and the flavors of dry minced meat to permeate the meat. While the pork is still warm, cut it into uneven slices, mixing some of the crispy, dark flesh on the outside with the wetter inside.
To cook the pork, soak the pieces of wood in water for about 16 hours; strain.Combine the turbinado sugar and the following 4 ingredients (with the addition of ground red pepper); leave 2 tablespoons of the sugar mixture. Rub the pork with half of the remaining sugar mixture. Place in a large zippered plastic bag; close and refrigerate the pork overnight.Remove the pork from the refrigerator; let it stand at room temperature for 30 minutes. Rub the pork with the remaining half of the sugar mixture.Combine the remaining 2 tablespoons sugar mixture, 1 cup vinegar, 1/4 cup water, 1 teaspoon salt, and oil in a small saucepan; cook over low heat for 10 minutes or until the sugar is dissolved.Remove the grill rack; set aside. Prepare the grill for indirect cooking, preheat one side to medium-low heat, and leave one side unheated. Keep the temperature at 225 °. Poke the bottom of the disposable aluminum foil mold several times with the tip of a knife. Place the pan on the preheated side of the grill; add half of the wooden slices to the pan. Place another disposable aluminum foil pan (do not pierce the pan) on the unheated side of the grill. Pour the remaining 2 cups of water into the pot. Brush the grill rack with cooking spray; place on the grill.Place the pork on a grill rack on top of a foil pan on the unheated side. Close the lid and cook for 4 1/2 hours or until the thermometer reads 170 °, gently smearing the pork with the vinegar mixture every hour (do not wash off the sugar mixture). Add extra pieces of wood in the middle of cooking. Remove all remaining vinegar mixture.Preheat the oven to 250 degrees.Remove the pork from the grill. Wrap the pork in several layers of aluminum foil and place in a baking dish. Bake at 250 ° for 2 hours or until the thermometer reads 195 °. Remove from the oven. Let stand, still wrapped, for 1 hour or until the pork comes apart easily. Unwrap the pork, trim and remove the fat. Chop the pork with 2 forks.To make the sauce, combine 1 cup vinegar and the rest of the ingredients in a small saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 5 minutes). Serve the sauce with the pork warm or at room temperature.