Recipe - "My Butt Smells Good"

OmegaBlue

All,
Thanks for everyone's efforts at the EggFest!
I promised several I would post the recipe, so here it is:[p]“My Butt Smells Good”[p](Loosely based on a Peruvian Traditional Recipe)[p]Marinade:[p]1 Large bunch Fresh Cilantro (leaves only, discard stems)
1 Head of Garlic (about 10 – 12 cloves) skins removed
1 – 2 oz. Tin of Anchovies, packed in oil (use the oil as well)
2 tsp. Kosher Salt
2 Tbs. Balsamic Vinegar
1/8 C Extra Virgin Olive Oil
Spices:
2 Tbs. Cumin Seed
1 Tbs. Corriander
2 tsp. White Pepper[p]1 Medium Boston Butt Pork Roast (6 – 8 lbs.)[p]In a food processor, start by pulling leaves from bunch of cilantro, and add all other ingredients. Please note that the spice measurements are for whole spices, I measure and then grind in an inexpensive coffee grinder (reserved for use only with spices, as you’ll never get it clean enough to use with coffee again!). If you use pre-ground spices, decrease about 20%. Process all until totally combined, scraping down the sides of the processor a couple of times. Take the resulting pasty marinade and coat the roast, put in a Zip bag and allow to marinade for at least 24 hours (more if you have time). Cook on the Egg until a minimum of 170  internal temperature (low and slow external temperature is the best). I use Tabasco chips for additional flavor.[p]Best Regards!
Gary[p]

WooDoggies

OmegaBlue,[p]Man, that's sounds like a pretty wicked array of flavors and aromas.
How does the paste firm up and color during the cook....... does it create a bark?
And I see you cook it to slicing temp.... have you ever cooked this recipe to pulling temps?[p]Thanks for the recipe.
John

OmegaBlue

WooDoggies,
Yes, it creates a nice bark, and the outside edges are definitely the tastiest!
I've never had the patience to let it go to pulling temps (the odor of it cooking drives me crazy). Believe it would be interesting, please let us know results if you do it.
Forgot to mention I use a V-rack and pan (to prevent flare-ups).
Regards,
Gary

WooDoggies

OmegaBlue,[p]Thanks..... I have printed out your recipe.... when I have time, I will give it a try.[p]Beers!
John