Roast Pork Shoulder Caribbean-Style

  • 420 mins
  • 12 ingredients
100%

Ingredients

  • 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
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.
 

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