Preheat oven to 325°F. Rinse the pork shoulder and pat dry. Using a paring knife, make several 1/2-inch deep incisions on both sides of the meat. Mix the juice, jalapeño, thyme, garlic, salt, pepper, and oil, either my hand or by pulsing in a food processor, until just mixed. Rub the meat with the mixture, being sure to massage some of the mixture down into the incisions. Place meat in a roasting pan, fat side up, cover with foil, and roast for 3-4 hours or until the meat is fork-tender. Cool, remove from pan, then shred or slice pork as desired. After the meat has been removed, add a little water or broth to the roasting pan and stir to dissolve any brown bits, then strain and pour back over the sliced or shredded meat.

Soak black beans in water to cover overnight, or for at least 3 hours. Strain and put beans in a pot with about 2 quarts of water. Bring water to a boil, then lower heat and simmer until beans are tender. Sauté onion, peppers, and garlic over medium heat for 5 minutes and add to beans in pot, along with all other ingredients. Season with salt and pepper and stir frequently until beans have absorbed water and start to break down and get creamy.

Combine all ingredients in a small bowl. Adjust seasoning to your taste. Should be a little spicy!