Place meat in a resealable bag and add the orange juice, lemon juice and salt. Marinate 8-12 hours. Discard marinade when done.

In a small bowl place salt, pepper, cumin, and oregano.

Insert knife front to back and make an incision across the front.

Stuff with chorizo and olives.

Sprinkle with spice mixture.

Insert skewers (top to bottom) to hold filling in place.

Heat olive oil in a Dutch oven and add the meat. Brown on all sides.

Turn heat to medium and add the tomatoes, onions,garlic, cilantro, bay leaves, water, and tomato paste.

Cover and cook on low for about 4 hours, turning every 15 minutes or so. Every time you turn the meat pour the juice over it to keep the meat hydrated.

I like to serve this dish with rice, beans and sweet plantains.