I have two 5lb pork shoulder roasts in marinade now. I'm going for about a
36 hour marinade time. This being the first time I have ever made this,
what would be best; cooking with or without the marinade? 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. This will be
for company so I want it right the first try.

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.