I’ve been holding a bottle of a mojo marinade for a long time.  I finally used it on this pork shoulder.  Just poured it into the pan with a bunch of garlic and several very coarsely chopped onions.Poked holes in the meat, shoved in more garlic, and loaded this into a 220° oven all night.  I waited till evening because I wanted to make sure that the 12 hour auto-shutoff was disabled.  Still going this morning so we’re good, there.Drain the fat and chop it up:
Our peppers are almost done, I do have a few of those little bitty red peppers but the Kroger garden is going to have  to do  for a while.  Winter gets its  turn.The mojo sauces are citrus-y sorts of things, I wondered how it would go with a drizzle of habanero orange.  I liked it a lot, YMMV.