Mesquite Roasted Pork on Indian Fry Bread

I wanted to cook a hunk of pork the other day but didn't want to spend several hours waiting on it to smoke. This was about an 8lb pork shoulder with the bone in.
I removed the bone and butterflied the meat to lay flat...



Scored the pork in several places with a sharp knife then drizzled with olive oil and seasoned with cracked black pepper, kosher salt and minced garlic.



Layed the seasoned pork on the Hasty Bake with the hot coal rack lowered to the "smoke" level.



I let the pork slow roast over the hot coals with a few mesquite chips..and basted with a mixture of cider vinegar, kosher salt, black pepper, onions, water and jalapenos...



Then made a batch of fry bread while the pork roasted on the grill...
I combined
2 cups of flour
1 TBS baking powder
1 tsp salt
Then worked in 1 TBS of lard
When the lard was worked in well I added 1/2 cup of warm water.
Kneaded well and covered for 30 minutes



I rolled the dough into large rounds, keeping the edges a bit thicker than the center..



Then fried til golden.....



I flipped the roasting pork over about 4 times during the cook...



It was ready to eat in 1 1/2 hrs....



I topped the fry bread with some of the roasted cubed pork...



Then added asadero cheese, lettuce and fresh pico...



It was sooooo tasty! The pork was tender and juicy and had a mild smoke flavor from the mesquite.



I was happy with it. Now I know that when I'm short on time I can just roast a large pork shoulder over hot coals instead of slow smoking it all day. :)