Roast Pork Shoulder Caribbean-Style
- 4 to 5 lb bone-in pork shoulder
- 1 medium onion thickly sliced
- 1 head garlic, peeled
- 2 tbs oregano
- 2 tsp cumin seeds
- 2 tsp salt
- 1 tsp black peppercorns
- 2 bay leaves
- 1 tbs lard or oil
- zest and juice of 1 orange, grated
- zest and juice of 1 lemon, grated
- juice of 1 bitter orange (you may use 1/4 cup lime juice and 1/4 cup orange juice as a substitute)
This recipe is the courtesy of the National Pork Council “Be Inspired“. Pork shoulder is a wonderful cut of meat that takes well to long, low and slow cooking.
- Using a sharp knife make several shallow cuts (about 1/2 inch deep) in the pork.
- Spread the onions on the bottom of a roasting plan and place pork on top.
- place the rest of the ingredients in a food processor or blender and process to make a paste.
- Rub the pork with the mixture on all sides, making sure it goes into the cuts.
- Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up.
- Preheat the oven to 450 degrees.
- Place the pork in the middle rack of the oven.
- After 30 minutes lower the heat to 325 degrees and cook for 2 hours, basting every 30 minutes with it’s own juices.
- Cook for 30 minutes per pound total, or until the internal temperature reaches 160 degrees.
- Remove the pork from the oven and allow to rest for 15 minutes before carving,
- If desired you may place the roasting on the top burners of the stove and using medium heat add several tbs of flour and about 1 cup of water or stock to make a gravy.
- When gravy thickens strain through a wire mesh strainer an add to a sauce pan and stir until smooth.