Smoked Carribean Pork

• 4 to 5 lbs bone in pork shoulder with a nice fat cap.
• 12 oz frozen concentrated pineapple juice
• 1 1/2 cup water
• 1/2 cup soy sauce
• 1/2 cup dark molasses
• 1/2 cup dark spiced rum
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• 1 tbsp worcestershire sauce
• 1 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp powdered ginger
• 1 tsp powdered cinnamon
• 1/2 tsp allspice, ground
• 1/2 tsp ground nutmeg
• 1/4 cup vegetable oil
• 1 jar (18oz) apricot pineapple jam
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 2 tbsp dark spiced rum
• 1/2 tsp lime juice

1. Mix marinade, except for the vegetable oil.
2. Then slowly drizzle and whiskey the oil into a marinade.
3. Marinate Pork Shoulder from 24 to 48 hours.
4. A flavor injector for a large cut of meat would be a nice help.
5. Setup your grill or smoker with a ring fire.
6. Add wet hickory chips and a drip pan.
7. Place pork shoulder over drip pan, fat cap up.
8. (it will baste the meat as it cooks)
9. Maintain a temperature of 275AF to 300AF.
10. Smoke for about 4 to 5 hours, until you have internal temperature of 195AF to 200AF.
11. Allow it to rest 20 to 30 minutes before serving.
12. Mix the sauce and serve with pork.

pineapple juice, water, soy sauce, dark molasses, rum, apple cider vinegar, lime juice, worcestershire sauce, hot sauce, garlic, onion, powdered ginger, cinnamon, allspice, ground nutmeg, vegetable oil, pineapple, soy sauce, apple cider vinegar, rum, lime juice

Taken from cookpad.com/us/recipes/272907-smoked-carribean-pork (may not work)