1 side of lean pork
1 tablespoon kosher salt
1 tablespoon brown sugar
6 hot red peppers (or 2 habaneros), chopped
2 teaspoons paprika
4 cloves garlic, minced
2 red onions, chopped
1/2 cup green onions, chopped
2 teaspoons cinnamon
juice of 1 lime
1 tablespoon ground allspice
olive oil

In a large stockpot, scald pork, then remove all fat and sinews.

Combine remaining ingredients, adding enough olive oil to make a paste. (A blender may be used, pouring in just a little olive oil after other ingredients are processed.)

Note: be careful when handling hot peppers and keep hands away from your face and eyes! You may want to wear gloves and cover blender with a towel.

Spread paste over pork and marinate overnight, under refrigeration, wrapped up well in foil or Press-n-Seal.

The next day, grill pork over indirect heat (not directly over coals or burner) or in a smoker. Temperature should be relatively low; in the vicinity of 300°F degrees on the grill or 240°F if using a smoker.

Cook over low heat, until pork reaches 160°F. Allow to sit for 15 minutes before carving.

Pork will be cooked in 1 1/2-2 hours if using a grill or 4 or more hours if using the lower temperature of a smoker/barbecue pit, more or less, depending upon weight and temperature used.

Submitted by: CM