Mix together salt, pepper, cane sugar, thyme, garlic, olive oil, chili sauce, Dijon mustard, and soya sauce.
Coat pork shoulder in mixture thoroughly.
Cook, directly on the grids, at 225°F (107°C) until pork reaches an internal temperature of 203°F (95°C). This can take anywhere between 12 to 24 hours. A drip tray with wine, beer, or citrus can be used but isn’t required.
Let the pork shoulder rest before serving, rest covered.
Meanwhile, roast red and green peppers, remove seeds, peel, and slice.
Serve pulled pork on a toasted hot dog bun with roasted red pepper and sweet chili sauce.
