If, like me, you aren't a huge fan of smoked paprika, I suggest this change, which worked fantastically: Only 1 tbl of smoked paprika and 2 tbl of regular paprika, plus add 1 tbl of ground coriander seed (which goes great with all forms of pork, IMHO). I also put carrots and celery in the pan with the onion and then made gravy from the pan drippings. It was a little redundant with the chipotle mayo, which I also made, but nobody complained. (There's more mayo left for pork sandwiches tomorrow.) I don't plan well enough to start marinating on Thursday for a Sunday meal, as he suggests, but I did start it marinating on Saturday afternoon, so it had about 22 hours. The flavor was incredible.

If you've been watching these videos wondering which one to try, I suggest this one. It was easy, and, as long as you cook it to 205 internal temp, pretty foolproof.