Okay I didn't take a picture. Sorry. But this is so easy and delicious I had to share.
2 pounds of boneless pork butt cut into 1 inch cubes.
1 large onion sliced.
1 1/2 cups of Goya Mojo Criollo
For my Evansvillians this is available at Aihua. Second to last aisle on the right hand side. (Away from the freezers.) This is the same aisle where you'll find the Adobo. The mojo is about halfway down on the Latin side of the aisle. Non EVV if you cant find it in a regular grocery store try Asian or Latin markets. There also loads of recipes for it. Just google it, although that does take the ridiculously easy aspect away.
Marinate the pork in the mojo for three hours. Drain off the marinade and reserve half a cup.(If you are a crazy germaphobe you can just use more from the bottle but seriously it's gonna cook for 20 minutes or so. So try not to be a nutter, ok?) Add the drained pork to a heavy bottomed pan and cover with 3 cups of water. Bring to a boil reduce heat and simmer for about 45 minutes. Water should be mostly evaporated. If it's not turn up the heat and watch carefully until water is gone. Add the onions and the reserved marinade. Cook and stir until the marinade has evaporated. Continue sauteing the pork chunks int their own rendered fat until slightly crispy and brown.
Now build yourself a soft taco or stuff into a masa cake or serve with rice an plantains just eat the stuff. YUM!