I smoked my shoulder over cherry wood in my smokin-it smoker. I've had it for a year now and it's just amazing the meals I've made.
This recipe is a little time consuming, but the final product was simply amazing.
7-8 pound pork butt
3 Tbsp ground cumin
3 Tbsp chili powder
1/2 tsp ground allspice
1/2 tsp ground cloves
2 tsp ground coriander
1/2 tsp salt
1 Tbsp dark brown sugar
2 Tbsp crushed garlic
1 tsp Cholula Chipotle hot sauce (the small bottle to the left of the olive oil)
4-5 Tbsp olive oil
Prepare the paste by combining all the ingredients, adding enough oil to make a thick paste.
(Save 2 Tbsp of the paste for making the sauce later.)
Rinse the pork butt and pat dry. Place the pork butt on a platter, fat side down. Apply all of the paste to the top and sides of the pork butt. I used a thin cost of mustard to help the paste stick.
Refrigerate the pork butt for at least 4 hours. (I let mine sit for 24hrs)
Smoke the pork!
When it's done... Pull it, don't chop it. Place it in a warmer (crock pot is great). Make sure to get all the burnt and charred pieces in there. The sauce will make that stuff MAGIC!v
The Mojo Sauce: make this 4 hours before serving time.
2 cups orange juice
1/2 cup lime juice (about 6 limes)
1/2 cup lemon juice (about 3 large lemons)
1/3 cup dark brown sugar
1/3 cup beer
1/3 cup Dark rum
1/2 cup red wine
1 Tbsp crushed garlic
5 bay leaves
1 tsp cracked black pepper
1 packet Goya Sazon con culantro y achiote (found it at the local Harris Teeter)
20-30 whole garlic cloves, peeled. (Its a lot I know, but it cooks away).
2 Tbsp of the reserved paste from step 1
Add all the ingredients to a medium sized sauce pan. Bring to a boil and let simmer, stirring often. Allow the sauce to reduce by half. The sauce should begin to feel a bit thicker than it started at this point.
Take the bay leaves out, then Pour the sauce all over the pulled pork and mix gently. Let it rest for 1 hour.
Edited by Wolfpackpilot - 11/5/13 at 8:25pm