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Roast Pork Shoulder Caribbean-Style

Source: National Pork Board
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours 5 Minutes
  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.
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
Roast Pork Shoulder Caribbean-Style Recipe at
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.
Date Added: 10/26/2012
Nutrition Facts per Serving
Yield:   8 - 10
Calories: 282
Fat. Total: 16g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 597mg
% Cal. from Fat: 51%
Cholesterol: 95mg
Protein: 27g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Dolores, WI Reviewed: 12/18/2012
Juicy, Tasty and Well-Balanced
I tried this recipe because the ingredient list was short and the prep was simple. It turned out great! The slow roasting made it real tender. The only quibble I had was that the orange and lemon juice part was pretty vague and I had way too much liquid. No more than 1 cup total juice should be fine to make a paste. Add it gradually. I also can't imagine why anyone would throw away the onions! Some were charred but they went well as a condiment on the meat.
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