Pork Shoulder with Blackberry Chipotle Glaze

3 kg picnic pork shoulder roast, bone-in
Olive oil, for brushing and grill
8 cups apple wood chips, ½ in water for 1 hour & drained
ORANGE MARINADE:--
1 cup pure unsweetened orange juice
2 tbsp roughly chopped fresh basil leaves
2 tbsp fresh lime juice
2 tbsp olive oil
2 tsp finely chopped fresh garlic
1 tsp chilli flakes
New York Cut pepper
BLACKBERRY CHIPLOTE GLAZE:--
1 shallot, finely chopped
450 g fresh blackberries
2 tbsp blackberry jam
3 chipotle peppers (in adobo sauce), rough chopped
¼ cup apple cider vinegar
Juice & zest of 1 large lime
Zest of 1 orange
SIDS SALT & PEPPER
TO SERVE:--
8-10 fresh soft rolls
2 heads lettuce
SIDS RASPBERRY HONEY MAYO

Orange Marinade: add orange juice, basil leaves, lime juice, olive oil, garlic, chilli flakes, and New York Cut pepper to a bowl and stir to combine.
Place the pork shoulder in a large resealable bag and pour in the marinade. Marinate for 12 hours in the refrigerator.
Blackberry Chipotle Glaze: add onion, blackberries, blackberry jam, chipotle peppers, apple cider vinegar, lime zest and juice, orange zest, salt, and SIDS SALT & PEPPER to a medium saucepan.
Set the saucepan over low heat and simmer for 15 minutes. Remove from heat.
Using a hand blender, process mixture until smooth. Set aside.
Prepare barbeque for indirect heat by preheating only one side of the grill to 105°C. Place a drip pan under the side without heat.
Prepare smoke pouches by combining 2 cups of wet chips and 1 cup (240 ml) of the dry. Place in a large piece of foil and wrap up loosely. Using the tines of a fork, poke all over to allow airflow. Repeat this process for a total of four smoke pouches.
Place one smoke pouch directly over the heat source on the barbeque.
Once smoke has started to appear, remove pork from the marinade, drizzle with olive oil and place on the unheated side of the grill, over the drip pan. Close lid and smoke for 4 hours, swapping pouches as smoke dissipates.
Baste pork with the glaze and close lid. Continue to cook for 2-3 more hours, basting intermittently.
Pork is done when an instant read thermometer inserted in the thickest part of the pork, away from the bone, reads 70°C.
Remove pork from barbeque and rest, covered loosely, in foil for 20 minutes.
Carve and serve on buns with lettuce with a dollop of SIDS RASPBERRY HONEY MAYO.