This favorite is simplicity itself.
Dry rubbed with generous amounts of Badia sazon completa, thyme, and Mara's homemade Nashville-style hot chicken seasoning, this roasts uncovered at 220° for three hours, drizzled lightly with olive oil about an hour into the cooking. Baste periodically, but that's pretty much all there is to it. The result should be ultra-tender, the combination of thyme and sazon completa should provide just the right notes of saltiness and herbal distinctiveness coupled with Latin seasonings, and the spicy flavor will remain on your lips without burning them off. (My approach to spicy is that it should be an enjoyable piquant accent, rather than an assault on the palate that frat bros use to test their self-perceived "manhood.")
These are superb party food, and I assure you that they require no barbecue sauce, hot sauce, or honey. Well, maybe a little honey.
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