"I followed the recipe with one exception, I seeded the habanero peppers. The marinade provided a pleasant flavor base but did not have the punch in flavor that I tought it would have after three hours in the refrigerator. Next time I will not seed the habanero peppers and give it more time. It did however make the pork incredibly tender. The acco"

"I read some suggestions about not burning the garlic, good advice! I smashed whole cloves (4-5)and sauteed them until they were golden brown in the olive oil and then removed them and put them aside before browning the meat.

Another person recommended adding white wine (deglaze the pan), Dijon mustard and butter to the pan drippings to make a ""