This weekend was:
Pork shoulder (~8lbs)
Juice from 3-4 limes w/pulp (1/2-3/4 cup)
1 Lime, sliced, leave rind on
Water almost equal to the amount of lime juice
1/4 cup dark brown sugar
Marinade injector with holes big enough for the lime pulp to go through
~2lbs Hickory chunks, soaked in water for ~1 hour
~10lbs charcol
Mix marinade. Skin the shoulder, inject all the marinade into it just prior to putting it in the smoker. Inject every ~2 inches to make sure you saturate the meat. Leave in the smoker until done (5-6 hours). Put the sliced lime in the water pan (I'm not sure that it does anything but it smells good).
For looks, you can put 5-6 lime slices on top of the roast as it cooks as well. Looks really nice when you put it on the table that way. It's best to try this before you invite guests to get the hang of it. It's not at all complicated if you read the smoker directions
You can pull it off and finish in the oven to save some time once it's got the color and flavor from the smoker. If you're going to finish it in the oven, wrap it tightly in foil to keep from losing the juices and cook at 350 until done. It will dry out very fast in the oven since the skin is off, make sure it's wrapped tight.
A 50/50 mix of coconut milk and pineapple juice is great too, either works well on a whole or half hog as well.
Kingsford for sells a "hog box", it's essentially a 1/2 hog size plywood box with a metal lining and a charcol pan for the top. You do essentially the same thing with it. Much easier than cooking in a pit, and cheaper\less hassle than a big grill.
