First, go to the LATIMES for their recipe.
Great recipe - I only make a couple of changes (even simpler than theirs)
I use one whole bay leaf (not crushed or ground)
I zest an orange and then juice it, same with the lime - I don't bother measuring.
I use Penzey's Adobe seasoning instead of the ground chili pepper - and I still add all the other listed spices - pump up the volume, but not the heat.
Adjust the spices depending on how much pork shoulder you use - if it is a 2.5 lb piece, then half the spices.
Pork shoulder is a pain to defat - lots of fat, lots of stuff to trim. But do not substitute - just be diligent in trimming if you are looking to limit your weight, and then be sure to eat lots of other things with just a reasonable portion of the pork. Great dish with black beans and rice.