Shred slow-roasted pork and serve over Caribbean rice and peas for an island-inspired meal.
Southern Living NOVEMBER 2002
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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