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.
Roast Pork
Shoulder Caribbean-Style
- 4 to 5 pound bone-in pork
shoulder
1 medium onion, thickly sliced
1 head of garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seeds
2 teaspoons salt
1 teaspoon black pepper corns
2 bay leaves
1 tablespoons lard or oil
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
Juice of 1 bitter orange
- 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 a 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 150 degrees
F.
- Remove the pork from the
oven and allow to rest 15 minutes before carving, discard onions.
Serves 8 to 10.
Nutrition Facts:
Calories 180 calories
Protein 26 grams
Fat 7 grams
Sodium 133 milligrams
Cholesterol 66 milligrams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
