Roast Pork Shoulder Caribbean-Style

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

Recipe Ingredients:

1 (4 to 5-pound) bone-in pork shoulder
1 medium onion, thickly sliced
1 head of garlic, peeled
2 tablespoons dried oregano leaves
2 teaspoons cumin seeds
2 teaspoons kosher or sea salt
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon lard or vegetable oil
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
Juice of 1 bitter orange

Cooking Directions:

1. 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.
2. 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.
3. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
4. Preheat the oven to 450°F (230°C). Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325°F (160°C) 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°F (65°C).
5. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.

Makes 8 to 10 servings.

Recipe and photograph provided courtesy of National Pork Board.