Preparation

Brine the pork

• Place the pork in a large bowl or in a zip-top bag set inside the bowl.

  In a large measuring cup, combine all the brine ingredients with 3-1/2 cups water. Stir until the salt and sugar dissolve.

  Pour the brine into the bag with the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 2 and up to 6 hours.

Marinate the pork

• In a blender, purée the garlic, chiles, onion, orange juice, vinegar, olive oil, soy sauce, allspice, thyme, salt, lime juice, brown sugar, ginger, pepper, cinnamon, and nutmeg.

  Stir the rum and molasses into 1 cup of the mixture and reserve for basting.

  Remove the pork from the brine and pat dry. Discard the brine.

  Use a fork or the tip of a sharp knife to poke holes all over the pork. Return to the bag or bowl. Pour the remaining marinade over the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 8 and up to 24 hours.

Cook the pork

• Prepare a grill for indirect cooking over medium-low heat (300°F to 325°F) following the directions below.

  Remove the pork from the marinade and place on the cool side of the grill, fat side up. Cover the grill and cook for 2 hours.

  Using a silicone brush, baste the pork with the reserved basting liquid every 30 minutes until it’s used up. Continue cooking until tender when pierced with a fork and an instant-read thermometer registers 190°F in the center, another 5 to 6 hours, checking the temperature on the grill.

  Transfer the pork to a cutting board. Let it rest until cool enough to handle. Remove teh pork from teh bone, cut into 2-inch chunks, and serve.