I would typically do convection roast (ie fan assisted) but it may depend on your oven if you need to adjust down the temperature slightly or cook time as can be the case - I'd just make sure you keep a close eye on it as it cooks and reduce time if needed.

Glad you enjoyed! Yes the marinating can be tricky unless what you put it in is relatively tight, and even then you typically need to turn at some point - using a freezer bag, as I suggest as an option, does make things a little better as you can carefully squeeze out the air so it's more snug, but still the liquid will tend to rest at the bottom. I can understand the flavor of the sauce being good from roasting, you will just lose a little more with it evaporating, and it will end up being more fatty as it mingles with the pork fat (though that does of course add flavor!) It really just depends on preference.

So glad to hear you enjoyed! And yes, especially with a larger piece a bit longer to marinade can be good (I probably tend to do around 24hrs most times, too). Bay always a good option to add, too.

Overall the combination of spices and seasonings is excellent. The only thing that I might do differently next time is to add a bay leaf. But this is completely optional.

Yes, it's great in sandwiches!

Finely diced or crushed is best - apologies that seems to have been missed as I updated the recipe not too long ago and so I've now corrected, thanks for the spot and glad you enjoyed!

Thanks, it's certainly a tasty mix.

Thanks, it's a simple but really tasty set of flavors!

Thanks David, I hope it compares well to what you have had before.

Do give it a try, I hope you like it!

Thanks Analida. And you're right, tacos would be great with the leftovers too!

Thanks, Faye, the sandwiches were great too!

Thanks,KC, the flavors are indeed so tasty!

Traveling through recipes is definitely a good way to go 🙂 Hope you enjoy this one!