Slow-Roasted Pork

6 Reviews
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Yield
Makes 8 servings
November 2002
RECIPE BY Southern Living

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

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

How to Make It

Step 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.

Step 2

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

Step 3

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

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Ratings & Reviews

RaechelS's Review

t8rbugmonkey
January 22, 2010
Made this for Christmas-Eve dinner & it was a HUGE hit! My family couldn't eat it fast enough & there was still left overs! It was sooo easy; it nearly felt like cheating when I got such raves for my "hard work in the kitchen"! I made the entire suggested menu & the only thing I changed was I used an oven bag to ease the mess & for added moistness.

DJChicoRico's Review

RaechelS
December 30, 2012
N/A

Tesslynch's Review

jodster333
December 27, 2012
Served this dish Christmas eve with the caribbean rice & peas and turnip/carrot mash. It was so easy and everyone loved it. I used the exact ingredients, but doubled everything for a larger crowd! The meat fell apart, was tender and yummy. Also good for leftovers.

dcous52's Review

kayhamms
October 19, 2011
I made this just like the recipe along with the Caribbean rice and peas and it was totally delicious! Everyone in the family loved it. It's great because it makes a ton of food, definitely enough for a couple of meals. The flavors all blend together really well and are something different. Great dish!

t8rbugmonkey's Review

Tesslynch
December 29, 2009
Wonderful. I used a slow cooker--4 hours on high and 2 hours on low. Turned out great. Will definitely make again. My two nephews, 3 and 9 loved it. Great praise from very picky eaters. Served over Caribbean rice and peas. Needs a bit more flavor--salt and maybe make it a bit spicier next time.

jodster333's Review

DJChicoRico
December 20, 2008
I ended up doing it with grapefruit and no orange juice. It turned out fine. Also added some Srircha chili sauce for a little bite and put in crock pot to cook after searing. After 8 hours it totally fell apart. Easy just remember to leave time to marinade.