1/4 pound pork roast, cut into 1/2 inch cubes
2 tablespoons Worcestershire sauce
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon cooking spray
1 teaspoon garlic powder
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon prepared mustard
1 teaspoon paprika
freshly ground black pepper to taste
1 tablespoon chili powder
Cook pork in a large skillet over medium high heat until golden brown. Drain fat and set aside.
Preheat grill for high heat.
Line a large shallow baking dish or serving dish with aluminum foil. Pour Worcestershire sauce over pork cubes, cover pan and refrigerate overnight.
Brush with paprika, brown sugar, brown sugar, mustard and salt. Use your hands to drizzle over pork while still marinade. Place lid on oven and place lid on pan. Cook over medium heat 5 to 7 hours, or until pork is tender.
Remove pork from marinade and let cool. Remove pan and set aside, leaving wedges in the pan for steam. Remove pork from marinade and scrap the fat from the pan. Place marinade in a separate small bowl. Place strips of spice mixture in pan and place over the pork.
When pork is all fat, remove string from the very beginning. Using a spoon, plate pork strips with crusts and roll into meatballs. Place each patty on a cutting board. Brush with mustard mixture and sprinkle with paprika and pepper powder. Place on pan. Cover and refrigerate for about 3 hours.
Remove pork from marinade and slice meat into 1 inch squares. Place ham and spice mixture on the pork slices. Place next round on top and sprinkle with paprika and pepper powder. Place on top of all except the casing, leaving a 1 1/2 inch border. Place remaining pork on top of all and sprinkle with paprika and pepper powder.
Bring a large pot of salted water directly to a boil. Add fish and cook until clear.
Remove the casing from the pork. Cut through pork and remove fat. Peel off all fat leaving a 1 1/2 inch border. Place the casing on the prepared grill or on the outside of the pan. Let the casing stand for 5 minutes.
Arrange the bread cubes on top of the pork and spice mixture to enclose the whole package. Spray the top with cooking spray (use a dill weed spray dispenser to spray it). Grill roast over medium heat for 20 minutes per side, turning once. Turn, basting the edges with olive spray once and cutting to desired thickness. Brush the outside of the pot with the remaining olive spray (optional.)
Remove roast from pan. Cut down slits into the pan. Place the baking sheet in the center of the cooker and pour cola/wine mixture over all. Mix in salt, pepper, garlic powder, mustard and paprika.
Cover cooker and cook on Low for 6 hours per pound of meat. Season with salt, pepper, garlic powder, Dijon mustard and paprika to