Slow-Roasted Pork
Shred slow-roasted pork and serve over Caribbean rice and peas for an island-inspired meal.
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.
DJChicoRico's Review
N/A
Tesslynch's Review
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
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
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
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.
RaechelS's Review