1/2 cup (125 ml) orange juice

2 tbsp (30 ml) lime juice

2 shallots, peeled

6 garlic cloves, peeled

1/4 cup (60 ml) olive oil

3 tbsp brown sugar

1/2 tsp ground cumin

In a blender, purée all of the ingredients until smooth.

In a glass dish or sealable plastic bag, coat the roast with the marinade. Cover the dish or seal the bag. Marinate for 12 to 24 hours in the refrigerator.

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