A Caribbean Pork Roast is a vibrant and flavorful dish that brings the tastes of the tropics to your table. The pork is marinated in a blend of bold spices, citrus, and tropical ingredients like lime, orange, and garlic, which infuse the meat with a zesty and aromatic depth. The result is a tender, juicy roast with a perfect balance of sweetness and heat, thanks to the addition of ingredients like allspice, cinnamon, and a touch of Scotch bonnet pepper (or a milder chili, if preferred). Slow-roasted to perfection, this dish fills your kitchen with the intoxicating scents of the Caribbean and delivers a melt-in-your-mouth experience that’s both savory and slightly tangy. Perfect for a Sunday dinner, festive occasion, or a special family meal, this Caribbean Pork Roast pairs wonderfully with rice, roasted vegetables, or a fresh mango salsa for an authentic island-inspired meal.
Ingredients:
For the Pork Roast:
- 3 to 4 lb (1.5 to 2 kg) pork shoulder or pork butt, bone-in or boneless
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 2 tablespoons vegetable oil
- 1 to 2 teaspoons Scotch bonnet pepper (or jalapeño), finely chopped (optional, adjust for spice level)
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Glaze (optional):
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon orange juice
- 1 teaspoon Dijon mustard
Instructions:
1. Prepare the marinade:
In a bowl, combine the garlic, ginger, allspice, cinnamon, thyme, brown sugar, soy sauce, lime juice, orange juice, vegetable oil, Scotch bonnet pepper (if using), vinegar, salt, and black pepper. Whisk everything together until well combined into a fragrant marinade.
2. Marinate the pork:
Place the pork roast in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight if possible. This marination step will allow the flavors to penetrate the meat, making it juicy and flavorful.
3. Preheat the oven:
Preheat your oven to 325°F (165°C). If you’re using a roasting pan, place a rack in the pan so that the pork roast can cook evenly.
4. Roast the pork:
Remove the pork roast from the marinade and let it come to room temperature for about 20-30 minutes. Place the roast on a rack in the roasting pan or directly on a lined baking sheet. Roast the pork for about 3 to 4 hours, or until it reaches an internal temperature of 190°F (88°C) for tender, pull-apart pork. Depending on the size and cut of your roast, the cooking time may vary, so it’s important to monitor it with a meat thermometer.
5. Optional glaze:
While the pork roasts, you can prepare a simple glaze by combining honey, soy sauce, orange juice, and Dijon mustard in a small saucepan. Heat over low-medium heat, stirring occasionally, until the glaze thickens slightly (about 5-7 minutes). This glaze will give the roast a beautiful glossy finish and a hint of sweetness to balance the spices.
6. Baste and finish roasting:
Every 45 minutes, baste the pork roast with the juices from the pan or the marinade to keep it moist. If you’re using the glaze, brush it over the pork in the last 20-30 minutes of roasting to allow it to caramelize on the surface.
7. Rest the pork:
Once the pork reaches the desired internal temperature, remove it from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring a juicy roast.
8. Serve:
Slice the pork roast into thick slices and serve with your favorite sides. A fresh mango salsa or a side of coconut rice works wonderfully with this dish, adding a refreshing, tropical contrast to the savory pork.
