1 bottle of Goya Mojo Criollo (see photo)
1 bottle of mexican beer
taco fixings of your choice.
Remove from the oven, if you did it right the sides of the pot will be black, that is where it pays to have a pot that cleans up like magic. Remove the roast to a large cutting board and shred it with 2 forks.
I like to skim off the fat and reserve some of the juices, but I no longer store the meat in the juices as pictured.
You can serve these as tacos, but my favorite way is to serve the meat & juices over cilantro rice & hit it with a squeeze of lime. Delicioso!