It's been a while since I posted a good recipe. I found this one and it turned out down right amazing. I found it on the nakedwhiz website. They used a big green egg to smoke with. 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. The Paste: Ingredients 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 Directions 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. Ingredients 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 Directions 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.