Hungover Smoked Pork Shoulder

    So it's been a while since I posted and I apologize to anyone whose life was unfavorably affected by my absence.  In any case there's a lot coming up in the future.  Unfortunately I don't have a pretty picture of this smoked pork shoulder because I was quite hungover while making this and I completely forgot to snap a picture before it was devoured.  But in order to keep consistent with my format I have provided an example of what a pork butt looks like. 
    So we had a former German exchange student of my roommates in visiting and reconnecting with her long lost high school friends, and I figured there was no better way to welcome her than to smoke some meat.  I know Germans like smoked meat and I know they really like pork, so this was a logical choice and a flagrant generalization, but I'm comfortable with that.  I had it all very well planned out but then I hit a stumbling block.  The reason why I was a bit worse for the wear during the preparation of one of my favorite cuts of pork was because Sam's Wine and Spirits had their employee appreciation party the night before and I perhaps got a bit too exuberant with the bottles of bubbly.  This lead to me not preparing the marinade and marinating this big hunk of meat for the appropriate time and making it obviously very difficult to cook it the day after, but I persevered through the throbbing headache.  It still turned out alright but clearly the flavors had not fully permeated the cut.  Anyway, here's the recipe, slightly modified to what I would have done had I been more competent when this was all being made.  I paired this with a Sparkling Saumur I had been using for Mimosas earlier in the day (hair of the dog).

Lemon and Lime Smoked Pork Shoulder

The Marinade:
3 stalks of lemon grass
2 tablespoons of grated ginger
6 tablespoons of chile oil (bird chile infused oil)
4 cloves of garlic
3/4 cup of water
5 keffir lime leaves
3 tablespoons of salt

Heat the oil over medium to low heat and then add all the ingredients and cook covered for 8-10 minutes or until everything is very tender.  Remove the top and reduce the liquid for another minute.  Allow to cool and then transfer to a food processor or blender.  Puree until smooth.  Apply evenly to the pork shoulder and allow it time to marinate at least 12 hrs.  For a 4-5lb pork shoulder it takes about 5-6 hours to smoke it appropriately for this dish. You should be maintaining the temperature around 225.  The paste should have become slightly charred but it will make a nice outer crust.  Slice off large chunks and you're set.  The leftovers make an excellent sandwich.