Make Brine by adding salt, brown sugar, bay leaves, onion, garlic, hot peppers, cumin, basil, oregano, the water or beer (heat to boiling and then let cool).
Let the meat swim in the brine overnight in the fridge
Make Pig Rub with salt, brown sugar, ground coffee, zest of orange (minced), 1 chipotle-ground, 1 ancho-ground, 1 guajillo-ground, cumin, 1/4 c cracked peppers corns, oregano. Mix together.
Pull pig from brine pool, quick rinse and pat dry – place in aluminum (steamer table) tray and apply rub all over, let pig rest in cool area and crank up pizza oven to pizza making temp, make pizzas, entertain friends
After pizza fest (oven around 400F), push coals to back, add smoking wood if you like – allow wood to begin to smoke, make pup tent for pig in tray, add juice of zestless orange and a beer – put your pig in about the middle oven.
Close the oven with your insulated door – not your thin, bread-making oven door
Walk away, go to bed.
8hr later, get up and take your pig out
Meat should be quite ready to pull – sauce not required