Smoked side of pork
Two hours before you grill pork combine ingredients and rub on both sides of pork.  Cover and refrigerate.

1 side of pork 7-12 lbs.(a 10 lb. sides serves 6)
12 cloves garlic minced
6 T ground cumin
3 t ground coriander
6 T olive oil
3 t ground mustard
3 T salt
1-1/2 t pepper
Two hours before you grill pork combine ingredients and rub on both sides of pork. Cover and refrigerate.

Prepare grill to medium high.  Remove pork from refrigerator and allow to come to room temperature. Sear over flame 2-3 minutes per side. Remove from directly above flame and smoke with indirect heat for 2-3 hours depending on weight.

Occasionally baste with more of the oil rub during cooking.Use a temperature probe inserted into the ham to alert you when the meat reaches 155°F. Then turn off all heat, cover and let rest until temperature continues to rise to 165° Serve.

SALSA VERDE
2 cloves garlic, minced
2 jalapeños, minced
2 shallots, minced
2 cups fresh herbs, using any combination of parsley, cilantro, mint and/or basil
Juice from 1-1/2 limes
1-1/2 t salt
1 t pepper
2 cups olive oil

Combine all ingredients except olive oil in a food processor and process until a paste forms.With machine running slowly drizzle olive oil until emulsified. Serve as a dipping sauce for pork.