I have been obsessed with this dish since I was 19 (just turned 44 last week) I've probably made it, legitimately, north of 150 times in my life, this is as good as it has ever been by a pretty fair margin. Traditionally it's butchered off the bone into cubes, and marinated overnight, and roasted in banana leaves. This time I left it whole, and marinated for 4 days ahead of time. Made some fresh blue corn tortillas, pico, and pickled onions. It's my favorite bite of food I've ever had. I never give 10s out, especially to my own stuff, but honestly, I may never tweak this one again.
by bodyrollin