Slow-Roasted Pork

Southern Living
Slow-Roasted Pork Recipe
Shred slow-roasted pork and serve over Caribbean rice and peas for an island-inspired meal.
Makes 8 servings


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1 medium onion, finely chopped
4 cloves garlic, peeled and crushed
1/2 cup fresh orange juice
1/2 cup fresh grapefruit juice
1/3 cup fresh lemon juice
2 tablespoons brown sugar
3 bay leaves, crumbled
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 (5- to 6-pound) Boston butt pork roast or pork shoulder
1 tablespoon vegetable oil
Garnishes: lemon slices, grated lemon rind


Combine first 11 ingredients in a large bowl. Add pork roast, turning to coat with marinade. Cover and refrigerate roast at least 4 hours or overnight.

Remove roast from marinade, reserving marinade. Brown all sides of roast in hot oil in a Dutch oven. Add reserved marinade.

Bake, covered, at 275° for 6 to 7 hours or until meat can be shredded. Garnish, if desired.

Created date

October 2002