Smoked Pork shoulder in Cochinita Pibil style

4-5 hours of smoking + 1/2 hour rest time

~4 lb boneless pork shoulder (2 or more pieces)

Brine
1/4 C kosher salt
8-10 black peppercorns
1 t achiote seeds, crushed
1 1/2 t sugar
water to cover pork by 1-2"

In a non-reactive pot/bowl big enough to hold the pork and water to cover, mix brine ingredients, getting salt and sugar to disolve. Add the pork (top off water as necessary), place in the refrigerator overnight.

Spice paste
1 T achiote seeds soaked in hot water (microwave), and then ground in a mortar
1 t kosher salt
1 t oregano
1 t corriander seed
1 t fennel seed
1 t black peppercorns
1/2 t cumin
1/2 t fenugreek
1 T ancho powder
1 t smoked paprika
1-2 T rice vinegar
2-3 garlic cloves, chopped/smashed and minced

Grind corriander, fennel, peppercorns, cumin, fenugreek in a spice grinder, place in a small bowl. Add the oregano, salt, achiote, chile powders and mix. Add the garlic and vinegar. Mix well, and add more vinegar as necessary to get a spreadable paste consistency (but not too liquid). You should use about 1/2 of the paste

Lightly score the pork pieces 1/4" deep and work some of the paste into them, as well as coating the pieces. Tie the pork pieces into a compact bundle.

In a smoker, kept around 250deg, smoke the pork until it gets to 160deg internally.

Baste
1/2 of the spice paste
1 T apricot jam
water
aluminum foil

Mix the spice paste and jam together. Add water to get a syrupy consistency.
Use heavy duty foil or splice together 2 lengths of foil to make a sheet capable of wrapping the pork bundle.

Remove the 160deg pork from the smoker and place in the middle of the foil. Bring up all 4 sides to make a bowl and drench the pork with the baste. Seal the foil over the pork and return to the smoker. Continue smoking until the pork reaches ~193deg. Stop tending the fire/coals and let stay at temp for 20-30 min. Remove the foil package from the smoker, wrap in kitchen towels and let sit a bit before opening. Careful to keep the sauce at the bottom of the package to moisten the meat at the table.