[BBQDaddio]

Been wanting to try a Sliced Pork Butt rather than pulled and decided to do a Cuban Mojo Pork Roast. Wife purchased a 14 pound boneless pork shoulder instead of bone-in and when it was time for trimming I was surprised that it was pretty hacked up. Than looked at the label and it was a boneless. So onward with the marinade: STudded the roast every 2-3 inches with Garlic than placed the shoulder in a zip lock bag with Goya Mojo Crillo.

Sunday Morning put the roast in at 8:00 with Grill temp reading at 250. Smoked over KBB mixed with Trader joe briquettes and some hickory and apple. Bumped up the temp around 9:30 to 300. 175 internal temp hit at 1:00 rested for 2 hours than sliced.

Made a sauce with the left over marinade. Sauted up a whole onion with 10 minced Garlic and 4 thai chili's to a nice golden color than added the marinade to simmer for 10 mins. Of course also added a little salt and pepper to taste.