Mojo'd Pork Butt
I bought the Publix brand Mojo Marinade, and let the butt sit in it for 3 days in the fridge, flipping twice per day. At cook time I sprinkled a little granulated garlic, and onion on the butt. That was it. I wanted to use the butt for Cuban sandwhiches, which is what I did. Used my first ever bag of Cowboy lump, cooked at 250-260 until the temp was 165, then I put it in a pan, added some more mojo marinade covered with foil, cooked until probe tender. Was pleased with the results, and the ol' dog waits patiently for the bone.