This taste test was inspired by my buddy Skip ( Pescadero). I used a premix from Savory Spice Shop. It includes Chimayo chile powder, Spanish paprika, salt, black Tellicherry pepper, shallots, Mexican oregano, minced green onion, cumin and cloves. Followed directions and mixed it with a pork shoulder cut into chunks and let it sit overnight in the fridge. I then put it in a covered D.O. and cooked it at 250 for 3 hrs. then at 275 for another 2 hrs. I didn't use any wood, I wanted to control the taste. It fed 6 adults and two teens. They all liked the flavor, not too spicy, but some would have liked the adobo to be a little stronger, and some adults said that it reminded them of a barbacoa flavor. I will use it again, but I'll smoke it with mesquite. My next adobo taste test will be using a Jamaican Adobo.