These worked out well as a taco filling…

I took some “country style” boneless pork ribs, slapped them in a 9 X 13 baking dish, and sloshed them with a mixture of

• lime juice
• olive oil
• tequila
• garlic paste
• Mexican oregano
• a dash of cumin
• salt
• a fistful of cilantro
• a tablespoon or so of soy lecithin (keeps it from separating, I use Bob’s Redmill brand)

I hit the sauce briefly with the hand blender so it was a smooth consistency.

Baked in the oven at 375° for about an hour, sliced them up across the grain and used for tacos.