"Andy" <q> wrote in message ...
> 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.


Not pin puncture, no - I cut slits in the meat and inserted cloves of fresh
garlic. The meat came out of the marinade at 8:24am PST and went into the
oven. Smelled good even raw. We'll see how it goes. The meat was not
cooked a la ceviche at all. I gritted my teeth and added the marinade to
the roasting pans. If you can't trust a little old abuelita, I mean who can
you trust?

Paul