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1
The night before you plan to barbecue, combine the rub ingredients in a small bowl.
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2
Massage the pork well with the rum and then with about half of the rub.
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3
Transfer the pork to a plastic bag and refrigerate it overnight.
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4
Prepare the smoker for barbecuing, bringing the temperature to 200 degrees to 220 degrees F.
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5
Remove the pork from the refrigerator.
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6
Pat down the pork lightly with another coating of rub.
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7
Let the meat sit at room temperature for 30 to 40 minutes.
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8
If you plan to baste the pork, stir any remaining rub together with the other mop ingredients in a saucepan and warm the mixture over low heat.
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9
Transfer the pork to the smoker, fattier side up, and cook for 4-3/4 to 5 hours, or until the internal temperature reaches 160 degrees F. Mop the meat every 40 to 45 minutes in a wood-burning pit, or as appropriate for your type of smoker.
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10
While the roast cooks, prepare the sauce.
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11
In a food processor or blender, puree together the mango, onion and chutney, pouring in a bit of the stock if necessary.
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12
Spoon the mixture into a heavy saucepan and add the remaining stock, rum, cream of coconut and dry rub.
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13
Warm the mixture over medium heat and simmer for about 20 minutes.
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14
Taste and add as much Pickapeppa and salt as necessary to balance the savory and sweet flavors.
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15
The sauce can be kept warm or refrigerated until the roast is ready and then reheated.
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16
Add the butter to the warm sauce just before serving.
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17
Remove the pork from the smoker and let it sit at room temperature for 10 to 15 minutes.
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18
Carve the roast and serve, accompanied by the warm sauce.
