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Caribbean Pork Shoulder Roast Recipe

caribbean pork shoulder roast

I was a rock star the other night when I made this Caribbean Pork Should Roast for the family. Do NOT let a multi-step recipe scare you! This will also take about 6 hours in the oven. Don’t let that scare you either. You only need to be around for the first 3.

I would always run from recipes that were more then a few ingredients and 1 dish. THIS IS WORTH IT!

I found this recipe and changed it just a little bit from Huppiemama.

juicing oranges

Preheat oven to 350° and set a rack in a roasting pan.

Juice your lemon and oranges. In a small saucepan, heat the olive oil and add the onion cooking over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Put half of the liquid into a blender and refrigerate the remaining liquid.

I changed the recipe a bit here and omitted the pepper and added smoked paprika. Combine the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the liquid in the blender. Add the Worcestershire and 1 tablespoon of salt and puree the marinade.

spices for roast

Above are the spices before mixing.

Now you will want to take the remainder of the rub and… RUB it all over the roast. I should back up and say I did 2 because there are a lot of us and I wanted leftovers for the next night (which we had pork tacos). I also could not find my roasting pan and so I had to use my lasagna pan. Oh well.

Then you will take the liquid from the blender and pour it over the roast, not all of it, but about 1/3.

I did not cover mine, and put it in the oven. Now you are going to go do something else for a while. Every hour pour a little more liquid over the roast.

After 3 hours take the roast out and stick a thermometer into the thickest part of the meat and you want it to register 150°.

When the roast gets to 150, reduce the oven temperature to 275° and roast the meat for about 3 MORE hours, until very tender and an instant-read thermometer registers 180°. Take the roast out of the oven and cover right away with foil. Let the meat rest for 30 minutes covered.

roast resting

You always want to let the meat rest. We do this with everything we pull out of the oven or from the grill, it always tastes so much better.

Now, as you can see in the picture either slice or shred the meat. I sliced it the first night and poured the sauce over it from HERE. The next night I shredded it and we had it on tacos.

Let me tell you that we really love our BBQ here. My husband was SHOCKED I made this! Not that he doesn’t think I can cook, but it had such good flavor!

caribbean pork shoulder roast 2

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Comments

  1. Ladonna says

    I used the original recipe and marinated it, etc. But then I cooked it in the crockpot because I couldn’t imagine having my oven on for 6 hours in this heat. It didn’t have the dark outer crust but the taste was delicious!! I cooked it on high for a few hours and then turned it to low for several hours. I did make sure mine reached an inner temperature of 200 degrees because I read somewhere awhile back (I think it was Paula Dean, but I’m not sure) that pork needs to reach that temperature to be very tender and fall apart. And mine was very tender and flavorful!

    • Tiffany says

      We had it pulled on buns with the sauce. A few of the kids had it sliced. Chips and fruit is all we had as sides!

  2. Amanda says

    Hi!

    I noticed that you had a vita mix. Just wondering what model it is, and do you think they are worth the high price tag. Thanks!

  3. Pleasant says

    I’ve been reading that once pork reaches an internal temp of 150-160 (no higher) to take it out and let it rest it’s done so I’m very surprised to see here that after it reaches 150 to cook it another 3 hours? I may try this with a loin but broil for a few mins. to get the crust but I will take it out at the 150-160 degree range.

    • Tiffany Ivanovsky says

      I bet you can! I am actually not sure on time as I have not done it, just use a meat thermometer.

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