Combine all of marinade ingredients in a large mixing bowl and whisk well until all of the ingredients are combined. Divide the pork into 2 gallon-size zip-top bags. Add half of the marinade to each bag, seal (removing the excess air), and refrigerate in a lipped pan (to catch any leakage) for a least 2, but no more than 4 hours.

Make the pickled onions by combining all of the ingredients, except the onions, in a large bowl and whisk until the salt and sugar are dissolved. Add the onions, cover and refrigerate for at least 2 hours.

About 3-4 hours before you want to serve, start your grill and prepare for direct and indirect cooking over a medium fire (325-350ºF).

Remove the pork from the marinade, reserving as much of the marinade as possible. Grill the pork over direct heat for 30 minutes, flipping at 15 minutes.

While the pork is cooking, bring the reserved marinade to a boil in a small sauce pan, reduce to a simmer for 5 minutes, then remove from the heat and set aside.

After cooking 30 minutes, move the pork to a large foil pan, pour the cooked marinade evenly over the pork, cover with foil, return to the grill and cook indirect until the pork is fork-tender, about 2-3 hours, depending on the thickness.

While the pork cooks, make the Funky Refried Beans (see my recipe box) and keep warm.

Remove the pork from the grill, uncover and set aside for 20 minutes. Meanwhile, prepare the guacamole. Simply mix together the guacamole ingredients; season to taste.

Shred the pork by hand or with forks.

Split each roll and smear the bottom of each with about 2 tablespoons of beans, add about 1/3 cup of shredded pork, add some pickled onion, tomato slices, lettuce, then smear the top of the roll with about 2 tablespoons of the guacamole.

Serve and enjoy!