I like to do them Yucatan style. Recipe adapted from a brewrat named Nathi.
4# boston butt pork roast
6 garlic cloves, crushed (or more!)
1 cup sour orange juice (can buy bottled at hispanic grocery, called Naranja Agria in spanish, or you can use 50/50 lime and orange juice)
2 tbsp achiote paste (pure achiote, not the spice mix. Find at hispanic grocery)
1 tsp salt
1/4 tsp chili powder
about 20 fresh ground peppercorns
2 tsp Mexican oregano
1/8 tsp cumin
1/8 tsp allspice
about 1/4 a med yellow onion, minced, or just use onion powder
Optional Marinade Ingredients:
Some nice strong and fruity olive oil
A little cream sherry
1/2 cup hulled pumpkin seeds, toasted and then ground in a spice grinder
1 or 2 finely diced habs...or just serve with a nice hab salsa...which I think is a better idea
2 med yellow onions
1 Poblano pepper
2 Roma Tomatoes
1) Stab the roast many times to let marinade soak into thicker areas, add marinade and rub well
2) Marinade at least over night
3) Remove roast, save marinade. Smoke roast with your favorite wood (I like red oak for this) for 4 hours at 200°-225°F.
4) Remover roast from smoker and place into a crock pot (or a dutch oven or whatever) on low with the reserved marinade. Cook for another 4 hours until the meat is falling apart.
5) Just before serving, slice the onions and peppers, cook in skillet with olive oil (or lard) until the onions are caramelized and slightly browned. Remove. Add tomatoes cut into small wedges and a little of the juice from the crock put (just a few Tbsp) to skillet while still hot and deglaze the skillet, remove after about 1 minute.
6) Serve Pork on top of the vegetables with tortillas on the side and some hot hab salsa