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.
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
- 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°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).
- 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.