Instructions

for the pork

Using sharp knife, cut 1-inch crosshatch pattern about ¼ inch deep in fat cap of roast, being careful not to cut into meat. Pat roast dry with paper towels. Place roast on large sheet of plastic wrap and rub 2 tablespoons kosher salt over entire roast and into slits. Wrap tightly with plastic and refrigerate for 18 to 24 hours.
Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set cooking grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.)
Unwrap pork and place fat side down in disposable pan. Place disposable pan on cooler side of grill. Cover grill (with lid vent directly over pork for charcoal) and cook until pork registers 120 degrees, about 2 hours. Thirty minutes before pork comes off grill, adjust oven rack to middle position and heat oven to 300 degrees.
Transfer disposable pan from grill to rimmed baking sheet. Cover pan tightly with foil and transfer to oven (still on sheet). Cook until fork inserted in pork meets little resistance and meat registers 210 degrees, about 3 hours.

for the barbecue sauce

Meanwhile, combine all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, whisking constantly, until slightly thickened, about 3 minutes. Transfer sauce to bowl and let cool completely.
Carefully remove foil from disposable pan (steam will escape). Remove blade bone from roast using tongs. Immediately transfer hot pork to bowl of stand mixer fitted with paddle attachment. Strain accumulated juices from pan through fine-mesh strainer set over separate bowl; discard solids.
Mix pork on low speed until meat is finely shredded, about 1½ minutes. Whisk pork juices to recombine, if separated, and add 1½ cups juices to shredded pork. Continue to mix pork on low speed until juices are incorporated, about 15 seconds longer. Season with salt to taste, adding more pork juices if desired. Cover pork to keep warm.

for the hoe cakes

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Whisk cornmeal, sugar, baking powder, and salt together in large bowl. Beat buttermilk and eggs together in separate bowl. Whisk buttermilk mixture into cornmeal mixture until combined.
FOR A SKILLET: Heat 1 teaspoon fat in 12-inch nonstick skillet over medium heat until shimmering. Using level ¼-cup dry measuring cup, drop 3 evenly spaced scoops of batter into skillet, smoothing tops slightly if necessary.FOR A GRIDDLE: Heat 1 tablespoon fat on 400-degree nonstick griddle until shimmering. Using level ¼-cup dry measuring cup, drop 8 evenly spaced scoops of batter onto griddle, smoothing tops slightly if necessary.
Cook until small bubbles begin to appear on surface of cakes and edges are set, about 2 minutes. Flip and cook until second side is golden brown, about 2 minutes longer. Transfer hoecakes to prepared sheet in oven. Repeat with remaining fat and batter: 5 additional batches for skillet or 1 additional batch for griddle. Serve pork on hoecakes with barbecue sauce, pickles, and coleslaw.