[Mark]

I'm smoking a pork shoulder over grapevine in my #7 Kamado. I marinated in Mojo Criollo--a Cuban marinade of garlic and citrus. I'll serve it with black beans and white rice, what the Cubans refer to as "Morros y Cristianos" (Moors & Christians) plus some tostones (fried, squished plantains)...and chayotes--a small squash-like vegetable popular in the Caribbean that tastes similar to zucchini. Probably a few Cuba Libres (which means a free or liberated Cuba) to wash it all down. My Cuban friends refer to them as Mentiras (jokes) because Cuba isn't free. Ill be looking like Fidel before the night is over.

[bbqphx.com]

That sounds awesome, Mark!  I love that mojo criollo, do you make your own or do you use the Goya bottled marinade?  If you have leftover meat, try making chile verde with it.  Really adds a great twist.

[Mark]

I've made my own in the past by swiping the neighbor's ornamental oranges that hang over the fence. But the bottled one I used this time is a house brand from Fresh & Easy. I haven't carved the pork yet, but I'll report on the flavor of the marinade later.

[desertdog]

Hope you are listening to some Buena Vista Social Club!   

[Mark]

I wish I had a Buena Vista Social Club CD. That would set the mood.

The Fresh & Easy marinade was just okay. I had cut slits in the shoulder and pours some into each cut, Then I used my Jaccard tenderizer to poke more into the meat. I think I would have had more success using a Cajun injector, but I couldn't find mine.

[bbqphx.com]

Mark, I can help you out:
http://www.azbarbeque.com/forums/bbq-related-classifieds/bulk-marinade-injectors-for-sale-5-for-$10-or-10-for-$15/