Recipe Details

Roast Pork Shoulder Caribbean-Style

Prep Time: 15 minutes
Cook Time: 2 hours, 50 minutes
Servings: 8 - 10

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4-5 pound bone-in pork shoulder
1 medium onion, thickly sliced
1 head garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seed
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 of 1 lemon, grated
Juice of 1 bitter orange

Cooking 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. Plan for a total  of 25-30 minutes per pound, 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.

Serves 8-10.

Serving Suggestions

The less tender shoulder cut is given a long slow cooking time to create a tender meal. Serve with red beans and rice and a tropical fruit salad.

Nutrition Information

Calories: 282 calories
Protein: 27 grams
Fat: 16 grams
Sodium: 597 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 6 grams
Carbohydrates: 7 grams
Fiber: 1 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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yummy
by anonymous 06/12/2014
sounds good

Roast Pork Shoulder
by anonymous 01/12/2013
Prep time 15 fridge for 4hrs Cook time 2 hrs 50min total time 7 hrs 05min..yeah right like I got all day

Roast Pork Shoulder Caaribbean-Style
by Hugh W 11/07/2012
 This is a excellent recipe; very flavorful and tender. We did not discard the onions as they had obsorbed the flavors of the roast. Will cook again.

Fantastic!
by anonymous 10/21/2012
 You must try it. I was bold enough to serve it to guests the first time out. I got so many positive comments.

Wow
by anonymous 09/28/2012
I did overcook it a bit - the meat thermometer was not reading 160 and I waited too long. If I had followed the time estimate in the recipe per pound it would have been perfect. Nonetheless, thanks to the marinade, it was wonderfully tender and the Cuban citrus spiced flavor was incredible. Makes wonderful Cuban sandwiches the next day!

Roast Pork Shoulder Caribbean-Style
by anonymous 07/20/2012
 This is a new way for me to cook a "Boston Butt Roast".I am used to boiling this roast, with onions, garlic, & spices in the broth. About 1/2 way finished I add Pinto Beans (dry), & cook until the beans are tender through-out. I serve with Cornbread, rolls & butter, even Rice (White or Brown). In the Summer if I had to, I serve this over Buttered Noodles (Shells, Elbow, Orzo. Corkscrews, Stars, whatever I have on hand). A good Broccoli Slaw, & a cold Fruit Salad for dessert! Or a Jello Poke Cake, served cold with Cool Whip Topping.

roast pork caribbean
by anonymous 09/25/2011
 easy and so delicious.great served with fruit

Deicious!!
by felicia 07/10/2011
 Tried this and omg it was soooooooooooooo good!

Roast Pork Shoulder Caribbean Style
by sol 06/07/2011
 No brain drain. This recipe was easy and absolutely delicious..... thank you!

ugh
by x 04/22/2011
 no way

yummy
by joe33 04/05/2011
This turned out so great for me. Delicious!