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Slow-Roasted Pork

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

Southern Living NOVEMBER 2002

  • Yield: Makes 8 servings


  • 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.


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Slow-Roasted Pork recipe