Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

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

Recipe by Southern Living November 2002

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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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