Filipino BBQ Style Pork

Spread a nice layer of dry apple wood chips in a half sheet pan. Add two small, thin wood chunks. Seal the pan very tightly with aluminum foil, then use a knife to cut a few openings that allow a little airflow.
A nice layer Dry apple wood chips, 2 small, thin Wood chunks
Place the smoke packet over a burner set to low. Create a separate low and slow zone for the pork. If the packet is slow to smoke, light a couple of pieces with a kitchen torch.
Set a water pan in the indirect zone and place a rack over it. The initial target is 250°F (121°C) to 275°F (135°C), although the grill in the video settled between 300°F (149°C) and 320°F (160°C).

Pat the roast dry and coat it with a little oil. Season it with kosher salt, a little 16 mesh black pepper, and Dad Dust.
1 Bone in Boston butt roast, 2 TBSP Avacado oil, 3 TBSP Kosher salt, 1 TBSP Black pepper, 3 TBSP Dad Dust
Apply annatto powder to the top. Put the pork fat side up on the rack over the water pan, away from the lit burners.
1 TBSP Annatto powder
Insert the temperature probe into the middle of the meat without placing it near the bone. Smoke until the pork reaches 165°F (74°C), about five hours in the video.
Wrap the pork after it reaches 165°F (74°C). Increase the grill heat and continue cooking until the internal temperature reaches 185°F (85°C).
Remove the pork, unwrap it, tent it lightly with foil, and rest it for about 15 to 20 minutes.

Combine the banana ketchup, regular soy sauce, dark soy sauce, ¼ cup cane vinegar, calamansi extract, about ¼ cup packed brown sugar, smoked paprika, Dad Dust, white pepper, pineapple nectar, grated ginger, and grated garlic in a saucepan.
200 grams Sweet banana ketchup, ⅓ cup Regular soy sauce, 2 tablespoons Dark soy sauce, ¼ cup Cane vinegar, 1 tablespoon Calamansi extract, About ¼ cup Packed brown sugar, 1 teaspoon Smoked paprika, 1 teaspoon Dad Dust, About ½ teaspoon White pepper, 3 tablespoons Pineapple nectar or pineapple juice, About 1 inch Fresh ginger, 4 really big cloves Fresh garlic
Simmer over medium heat for 12 to 15 minutes, stirring occasionally, until the sauce is thick and glossy.
Stir in the cold unsalted butter and let it melt into the sauce.
1 tablespoon Unsalted butter
Taste the sauce. As performed in the video, add three big tablespoons of brown sugar, whisk well, then add an extra splash of vinegar for more zing. Set aside to cool.
1 splash Additional cane vinegar, 3 big tablespoons Additional brown sugar

Slice the rested pork into thick pieces, working around the bone.
Turn two grill burners to high. Place the slices over the heat, brush them generously with sauce, and sear until the glaze forms a little crust. Add more sauce as shown in the video, then serve.

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