Good afternoon Badfishy.
Cinder block pit sounds like a great way to go. Funny you mention the mojo criollo, a buddy at work just turned me on to that stuff a earlier this summer. I like sour citrus and it goes really well with garlic and pork. I have a couple buddies that do BBQ competitions and they use apple cider vinegar to inject pork buts. Acids can do wonderful things to meat. Sounds like you've done a few pigs in your time. This is starting to make me hungry. I hope you have a safe and awesome Holliday weekend...Fiddy.
Lol @ a few pigs! Yes, growing up here with all the Cuban influence, whole pigs is almost a right of passage. I have a friend in Ohio that I usually send 3-4 gallons a year since he cannot find it locally. So I guess it's a give/take type thing. No spotted cow but mojo at every corner! NEVER sleep on Cuban food! So many good meals! Probably my second favorite food to American bar b q! Typically I will open the mojo and let a whole garlic bulb (?) marinate in it a couple days before use. But I like making my own if I have ingredients readily available. Also if you ever have the chance to eat Peruvian cuisine, jump on it!