Sorry, no pictures...I had an extra pork sirloin roast, so, I decided to retry the recipe I made last week, and change it up a little. Here are the original list of ingredients, with any changes I made:
3 California chiles
1 ancho chile (used 2)
1 guajillo chile (used 2)
1 cascabel chile (still can't find these)
1 chile de árbol (spicy, used 10)
1 bay leaf
3/4 cup orange juice
1/4 cup pineapple juice
1 tablespoon white vinegar (used 2T)
1 1/2 teaspoons cinnamon (used 1T)
1 teaspoon sea salt (used 4T Kosher Salt)
1 clove garlic (used 4 closed)
2 tablespoons salt (none)
3/4 teaspoon pepper (~1t)
3/4 teaspoon garlic salt (~1t garlic powder)
1/4 teaspoon Mexican oregano (used 2T)
1/4 teaspoon achiote condimentada (seasoned achiote paste) (2T Hot Hungarian paprika instead)
1 onion, sliced thin, divided
5 pounds boneless pork butt, cut into 8 chunks (2 lb Roast)
1/2 pineapple, peeled, sliced 1/2-inch thick,and cut into quarters
My method changed a bit. I dredged the roast and marinated for 48 hours instead of 24. I then took the marinated roast, cut 3 slits in it, slid pineapple into the slits, then wrapped the roast in bacon, placed in a cast iron dutch oven, and coated the roast with the remaining marinade. I also added 2 slices of bacon to the dutch oven to get some more fat in the dish.
I set the egg at 300, indirect, placesetter legs up, on the grill, in the dutch oven (without the dutch oven lid) for a little under 2 hours, with some pecan smoke. The roast came out 100x more flavorful than the butt I did last weekend.
I'll retry this in a few weeks with a butt, take pictures, and let you all know how it turns out.