Pork's marinating as I type...can't wait!
Here's the recipe:
"Borracho Marinade and optional mop:"
2 cups orange juice
2/3 cup tequila
juice of 2 limes
juice of 1 lemon
1/2 med onion minced
1 tbsp olive oil
3 cloves garlic minced
2 tsp dried oregano (preferably mexican)
1 tsp achiote paste (hardest thing for me to find)
1 tsp cumin
several dashes Habanero Hot Sauce
6 shoulder pork chops 12-14 oz each.
warm corn torillas.
Chopped onion and cilantro, and lime and orange wedges, for garnish.
(additional hot sauce for serving)
Combine MARINADE ingredients in a food processor/blender the night before, and pour ingredients over pork in plastic bag, refrigerate overnight.
Prepare smoker for barbecuing, bring temp to 200*-220*
Drain pork, reserving all of the marinade if you plan to mop. Let chops sit at room temp for 30 mins.
(to make mop, bring marinade to boil over high heat for several minutes, keep warm)
Smoke chops for 2-2.5 hours basting at 45 min intervals (if you are basting)
When done, pork will pull easily away from fat and bone, allow to sit at room temp for 10-15 mins and pull pork into shreds. Arrange pork on a platter and warm tortillas and garnishes. Serve with addition habanero hot sauce.