Slow-Roasted Pork

Shred slow-roasted pork and serve over Caribbean rice and peas for an island-inspired meal.

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  1. 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.
  2. Remove roast from marinade, reserving marinade. Brown all sides of roast in hot oil in a Dutch oven. Add reserved marinade.
  3. Bake, covered, at 275° for 6 to 7 hours or until meat can be shredded. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Slow-Roasted Pork Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy