...And I now have a pork shoulder roast sitting in the fridge getting all tasty. I popped a couple cloves of garlic, a good handful of cilantro, a generous spoonful of kosher salt, a couple grinds of pepper, a good dash of hot red chili flakes, some oregano, and some cumin into my mini-food processor... Pulsed it a few times... Then drizzled in a healthy amount of olive oil while pulsing a few more times.... I scored the pork shoulder... Rubbed the
mojo all over, making sure to get into all the nooks and crannies... Put in a big ziploc bag... Poured some fresh squeezed lime and naranja (bitter orange juice) over it... And will let it sit overnight... Possibly two overnights. Then I just need to pop it in the oven for a couple of hours... And...

I'm just trying to decided if I want to make my own
tostones or just buy them from the walk-up counter up the street. Hmm...