large got a work out today

The fire: 
fill to top of fire ring 3 good size chunks of applewood 

The recipe: 
6 pound pork butt quartered 
1 can chipotle in adobo 
2 large onions 
3 large carrots 
1 head of garlic 
2 cups of water with 11/2 tbsp of Better that Bullion 
1 tbsp of Mexican Oregano 
fresh ground pepper to taste 
1 tbsp of Cluck and Squeal AP 

Place quartered pork on grate and sear. While pork searing boil water and dissolve the BthanB, C&S and Mexican oregano 
Place veggie on bottom of clay pot. Place seared meat on veggies, top with the garlic and chipotles and the adobo sauce. Pour water over the meat and place on the egg uncovered for at least 1 hour. Cover and cook until fork tender, about 6 hours hold temp between 325 and 350. 
When cooked remove meat from the pot skim off the grease and then return meat to the pot. 
Tonight serviced with rice and green beans. The rest will be used to make pork enchiladas. 
Pork was very tender, succulent and very tasty 

Sorry I only got the one picture before the phone needed a charge