Preheat the oven to 400 degrees. Prepare a large Dutch oven or roasting pan for the pork shoulder.
Make 8 slits in the pork shoulder skin so they are large enough for the garlic cloves to fit. Tuck the garlic into each slit.
Season the pork shoulder with salt and pepper as desired. Then season the entire pork shoulder with smoked paprika, onion powder, and garlic powder.
Heat a large Dutch oven or heavy bottom pot over high heat. Place in the pork shoulder skin side down and begin to sear the skin until golden brown.
Add the guava nectar and 1 ½ cups pineapple juice and cover the pot with a lid (you can also use guava paste and puree with pineapple juice until
smooth. It shouldn’t be too thick or thin). You can transfer the pork shoulder to a roasting pan if you don’t have an oven proof Dutch oven or pot. Place the pot in the oven and roast for 1 ½ to 2 hours. Make sure the meat has reached an internal temperature of 145 degrees. Pull the meat from the oven and allow to rest for about 10-15 minutes before you begin to cut.
Cut the pork shoulder into 1-2 inch chunks and place into a large saute pan. Add remaining ½ cup pineapple juice, chipotle in adobo, and bbq sauce, and
bring the pork with sauce just up to a simmer for about 5 to 10 minutes. Take off the heat and serve.
