Caribbean Pork Shoulder Roast Recipe

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.

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.

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.

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!