Roast Marination

Author: Jose Kevo Status: published Published: Dec 19,2009 license cc-by-sa 0   Share on Facebook Share on Twitter

Take the marination mixture and stuff it into the carved gashes and crevices. Use the remainder to cover the roast. Generously season with Goya Adobo and massage into meat using a spoon.

I always like to pre-marinate meat for a minimum of 48-hours. At least I refrigerate it! I've seen my Mami leave it out on the counter for a couple of days, simply covered with a towel. Yep, still scrumptious without getting sick from bacteria. That might be a Third World practice, but what does that say about our perceived precautionary standards here in America? Remember, electricity didn't even come to my village until 1999-2000.

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