We use a combination of salt, sugar, and powdered achuete to cure our tocino. This is a big brunch favorite—we serve it with garlic-fried rice, eggs, and grilled plantains.
Ingredients
3poundspork butt, frozen for 1 hour to firm up and sliced ¼-inch thick
To make the spice rub, combine the salt, sugar, pepper, and annatto powder in a medium bowl. Sprinkle about 1 teaspoon of the spice rub over both sides of each pork slice. Press 2 or 3 garlic cloves into the top of each slice.
Stack the slices in a large storage container, cover, and refrigerate overnight.