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Place the meat in a shallow dish, cover and place it in the refrigerator for at least 12 hours or overnight. You may also use baking soda to tenderize meat. Coat the steak with baking soda and put in the refrigerator, covered, for five to six hours. Wash the baking soda off completely before cooking the meat.
1 Place in refrigerator for at least 3 hours, or the day before you plan to serve. 2  Heat oven to 350Â°F. 3  Place roast and marinade in a roasting pan, cover with foil, and roast until the meat falls apart when pulled with a fork, 3 to 4 hours, up to 6 depending on the cut-it must become fork tender. Remove roast from oven and let it rest for 20 minutes, then pull roast into shreds with a fork, leaving the meat in the pan juices-it's ready to serve. 2  Prepare Mojo Criollo: put onion slices in a bowl deep enough for the onions to be covered with the juice (I use a 2-cup glass measuring cup).