Place pork in baking dish and rub generously with soy sauce and Fat Elvis. Marinate in refrigerator 4 hours or overnight. Remove pork from refrigerator about 1 hour before cooking and allow the meat to come to room temperature. Pre-heat grill. If using a charcoal grill, when the coals have become white-grey, divide them into two piles and push them to the sides; if using a gas grill, raise one burner to medium-high heat and turn off the others. In either case, cook the pork over indirect heat for about 4 hours or until the internal temperature reaches 160 degrees. When meat is finished, remove from grill and allow to stand until it is cool to the touch. Pull pork with your fingers or with two forks, discarding fat. Hard charred pieces should be chopped with knife and added to the mix. Add Fat Elvis to taste and, if you choose, serve with barbeque sauce.
Note: Wood/Smoking chips may be added according to package instructions.
