& I had shared before with all of you several times. It is just garlic, salt, dried oregano & vinegar or lime juice. After I had crushed everything in the mortar & pestle, I decide wether I add a tsp of Worcestershire. Then I marinade my pork for at least 4 hours, making several slits in both sides of the meat so that the Marinade will cure the meat & make it softer. After that I put my pork in the crockpot in high for at least 5 hours (over sliced onions because I dont want the meat to adhere to the slow cooker). After that I lower it to med. high or low, depending on the amount of beef. Half an hour before finishing the dish I add a scant 1/4 cup of bottled BBQ sauce & I shred the meat as for ROPA VIEJA (pulled pork). I put it in LOW for 15-20 minutes & then I serve it with boiled root vegetables (boiled yuca, malanga or ņame). It is something to remember, & in using the simple Latin Marinade in the begginning you prevent the BBQ flavor to overpower the meat.

Thanks for asking dearest friend. I am sure the other Marinade recommended in the recipe is just perfect.