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First step is making a wet rub. I used 1 small yellow onion, 12 cloves of galic, 2 tbsp white wine vinegar, 1/4 cup lime juice, 1 tbsp adobo seasoning, black pepper, salt (for salt, use 1 tsb per lb. of meat, minus 1 [the adobo already has a good deal of salt in it]), 1 tsp chili powder, a dash of habanero spice

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Finely chop the onion and garlic. Place on a skillet on medium-high with a little bit of olive oil until the aroma fills the kitchen. Add a pinch of salt, and 1tsp of cane sugar. Reduce heat to low and stir slowly. When onions have started to caramelize, move everything to a food processor. iq options bonus

Add the remaining rub ingredients to the food processor and blend until it has an even, grainy texture. It will smell a little strong of vinegar and garlic, but this will turn into an amazing  caramelized sauce through cooking.

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Grab a long thin knife. I used an Aritsugu 27 cm. Yanagi Kasumi. You're going to stab the pork all over, making 1 1/2 - 2 inch deep cuts.