Roast Pork Shoulder Caribbean-Style

  • Active Time 15m
  • Total Time 3h 5m

8 - 10

This season, wow your guests with tender, juicy pork! Made with onions, garlic and a dash of citrus, this zesty Caribbean-style roast pork shoulder is simple to prepare, incredibly delicious, and sure to brighten any get-together.

ingredients

  • 4-5 pound bone-in pork shoulder
  • 1 medium onion, thickly sliced
  • 1 head garlic, peeled
  • 2 tablespoons oregano
  • 2 teaspoons cumin seeds
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 tablespoon lard, OR oil
  • Zest and juice of 1 orange, grated
  • Zest and juice of 1 lemon, grated
  • Juice of 1 bitter orange

directions

Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan.

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. Place pork on top of the onions.

Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.

Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F.

Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.

Recipe reprinted by permission of National Pork Board. All rights reserved.

RecID 11974

nutrition information per serving

282 calories; 16g total fat; 95mg cholesterol; 597mg sodium; 7g carbohydrates; 1g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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