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.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20160416_222517.jpg)
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20160416_223739.jpg)
Then vac packed with some mojo marinade and into the fridge overnight.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20160416_223925.jpg)
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.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20160417_091407.jpg)
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20160417_134417.jpg)
Into the FEC at 250 for the afternoon...
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20160417_135127.jpg)
Took just under 5 hours. Plenty of bark for everyone...
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20160417_180115.jpg)
Plated up with some salsa de aguacate and charro beans.
![](http://i1232.photobucket.com/albums/ff373/LYU370/IMG_20160417_182536.jpg)
We're gringo's, we eat flour tortillas. Thanks for looking.