Paul M. Cook said...

> Marinade is 1 cup lime juice, 1 cup lemon juice, 2 cups orange juice.
> Plus 2 heaping tablespoons of cumin, 2 heaping teaspoons oregano, 2
> tablepsoons salt, sliced sweet onions and plenty of garlic - a whole
> head.


Paul,

I like the sound of it.

Just wondering, did you jacard (pin puncture) the roasts? With all that acid,
it'll probably cook in the fridge after 36 hours.

Send pix.

Andy