Next came the pork butt, used in the extremely popular El Sancho sandwich. This prep was more fun, as it mostly involved chucking pickle juice into an enormous yellow mustard vessel and then shooting the mix all over the other white meat… all while rotating the huge butt for maximum saucing. A seasoning rub came next, and the process once again exposed my amateur status. Ramos shook the seasoning jar with an expert hand, coating the meat evenly and consistently. My first try seasoned the prep table, Ramos’s shoes, and nearly everything but the edible stuff. A simple shift of hands helped solve the problem, though, and I then moved on to hauling meat across the yard. And in full-public view like that, the last thing you want to look like is a sweaty mess while carrying people's food (gross). Thankfully, Gillette still had me covered hours after application.