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On the Salumi Casalinghi Forum a fellow posted this amazing looking mouth watering thing, 
All I can say it sure looks interesting.
This is the translation from google
Pork butt loaded up with a little 'home-made smoke sausage, orange peel, ancho chiles, garlic, cracked blk pepper, and a generous sprinkling of fine herbs. Q'd to 250F with the smoke of cherry for about 3.5 hours, the last 40 minutes or so went up to 425F. He took off with the 'internal to 155 and kept going until it hit 165F. Stained glass window with a reduction of orange juice / habenero / Agave / fine herbs and cracked pepper blk. It 'was very tasty
All I can say it sure looks interesting. This is the translation from google
Pork butt loaded up with a little 'home-made smoke sausage, orange peel, ancho chiles, garlic, cracked blk pepper, and a generous sprinkling of fine herbs. Q'd to 250F with the smoke of cherry for about 3.5 hours, the last 40 minutes or so went up to 425F. He took off with the 'internal to 155 and kept going until it hit 165F. Stained glass window with a reduction of orange juice / habenero / Agave / fine herbs and cracked pepper blk. It 'was very tasty
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