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.