Paul M. Cook wrote:
> I have two 5lb pork shoulder roasts in marinade now. I'm going for about a
> 36 hour marinade time.

Why so long?

> This being the first time I have ever made this,
> what would be best; cooking with or without the marinade?

You don't say what your marinade is. Traditionally, it's garlic and
citrus juice--Seville oranges if you can get it--and probably oregano.
But the emphasis is on the garlic, it's not a huge amount of liquid,
and the pork comes out of the marinade to roast.

> I don't want too
> strong a flavor but I also don't want dry. I'm cooking them tomorrow in
> aluminum roasters, covered with foil, for probably 6-7 hours.

Again, why so long? At what temperature? Since you're using shoulder
roasts rather than whole suckling pigs I assume you're using an oven,
not digging a pit in the ground. So why not just roast them in a
moderate oven the normal way, which would take, what?, an hour and a
half to two hours at 325F - 350F? Use a meat thermometer and remove
them at 165 or so. (Or, preheat oven to 425F, put pork in, then reduce
heat to 325F).

> I think I will serve it taco style, plenty of hot corn tortillas, cilantro,
> salsa. I'm thinking a cold cucumber salad and black beans would be good
> too. No plantains in the stores lately so those will be left out.

Those sound fine, but now I think I have misunderstood what you meant
by "Cuban roast pork." To me, that means well-cooked meat but not
falling apart, not shredded with forks for tacos. Rather, sliced for
the dinner plate, with or without gravy. Then sliced for Cuban
sandwiches the next day. Not tacos. -aem