Mojo Pork

Here is the whole recipe. I found this on food network but it just went to sliced pork. I modified to take it up to 185 - 190 for pulling. I leave the butt in the pan until about 175 basting every once in a while and then put it on top of the grate so it's not sitting in fat.

It wouldn't hurt to double the mojo dipping sauce - it's pretty popular. I'm making some more now to put together a pizza with some of the left over pork.

Ingredients
4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
Zest of 1 orange
Zest of 1 lime
1/4 cup finely chopped fresh oregano
1/2 cup garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
Salt and freshly ground black pepper

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups.
Remove from the heat and stir in the remaining orange juice and lime juice garlic, oregano and olive oil.
Let cool to room temperature.

Marinate the pork roast in the refrigerator over night
Remove the pork from the refrigerator 30 minutes before cooking.
Place roast and marinade in a pan
Add fresh ground black pepper to taste
Cook at dome temp of 250 until internal temperature of 195-200
Occasionally baste with the juices in the pan
Wrap with HDAF and place in a cooler for an hour or so
Pull and enjoy with Mojo dipping sauce

Mojo Dipping Sauce:
8 cloves garlic, chopped
2 serrano chiles, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

If you don't have a mortar and pestle - use a food processor.

Buen Provecha

Absolutely use the platesetter (or something else to ensure an indirect cook) and a drip pan. I'm controling my long cooks with the vents, therefore I

1) Clean out any ash to ensure proper air flow
2) Load up almost to the top of the fire ring to make sure I don't run out of lump during the cook - I have plenty left over for subsequent cooks, and
3) Light the egg about 1-1/2 to 2 hours before the meat goes on to ensure that the temps are stabilized. I only do this for low and slow cooks
4) Light the Egg in three spots to avoid a vertical burn
5) Check it several times before I hit the sack.

So far this has been working for me