Toss pork shoulder pieces with all remaining ingredients except barbecue sauce in large bowl. Refrigerate 1 hour to marinate.
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 350°F.
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.
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.
Remove foil packet from grill. Cut slits in foil to release steam before opening packet. Cool meat mixture slightly.
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.
Shred pork pieces using 2 forks. Add to barbecue sauce mixture; mix lightly.
Turn this delicious pork dish into Hawaiian barbecue sliders by serving the shredded meat mixture in split Hawaiian rolls. Serve with coleslaw on the side.
To bake the marinated meat instead of grilling it, bake foil packet on a baking sheet in 350°F oven 2-1/2 to 3 hours or until meat is tender. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.