Turned out pretty darn good.

These turned out really tasty. Good spice on them and great fat distribution. Next up, Jambalaya!!

Added a picture recipe to comments. Additionally put roughly 10% water in on back end, but that part has never been exact science. Just to dial in tackyness.

I measure everything out in grams to keep precise and easy to translate to different sized batches. 75% Boston Butt (ground) and 25% Pork Belly (cubed).

It legitimately melts like butter, no gristle. Done properly, it's my favorite cut aside from a tomahawk ribeye.

Picanha is possible the most underrated cut in America. Love it.

That looks excellent