Great Lord Xango. Does this Chef know that Cuba is not a Mexican estate? No matter Scotch bonnets or Habaneros were originated in Cuba, the Cuban recipes are not spicy as he thinks. Applause for his creativity, but try to remember the originals. The Mojo is: Enough Sour orange juice (Naranja agria), salt, ground black pepper, ground cumin, lots of dried oregano. You add onion, garlic. And everything goes to be liquefied. Stab many times your pork or the piece of it. Put it in a large plastic bag, cover with your mix, and marinate in the fridge for 4 days. The juice acts as preservative. Take it to the oven or better to the barbecue.