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Pics: Mojo Pork Tacos

So I decided to try a take on Mojo pork. Turned out pretty darned tasty.

Cut up a butt into big chunks, then cut a couple of slits in each piece and inserted a sliver of fresh garlic in each.





Then vac packed with some mojo marinade and into the fridge overnight.



Today I seasoned it up with some Sazon with annato & corriander. Can't find the Badia brand locally, but I did find this brand. Should have a nice color when they're done.





Into the FEC at 250 for the afternoon...



Took just under 5 hours. Plenty of bark for everyone...



Plated up with some salsa de aguacate and charro beans.



We're gringo's, we eat flour tortillas. Thanks for looking.
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