boatingjourney.com

Caribbean Pork Roast

This Caribbean Pork Roast recipe can be modified in many ways, adding your favorite ingredients. It works great on all types of pork roasts, including pork chops. It’s best when you marinate it over night or at least for six hours. Enjoy!

CourseMain Dish
CuisineCaribbean

Servings	Prep Time
10-12people	20minutes

Cook Time	Passive Time
3hours	24hours

Servings	Prep Time
10-12people	20minutes

Cook Time	Passive Time
3hours	24hours

Ingredients

3lb Pork Loin Roast
1/2cup extra virgin olive oil
1/2cup lime juice
1/2 cup orange juice
9ea garlic cloves, chopped
1tbsp Valencia orange peel
3each scallions, chopped
1bunch cilantro, chopped
1/2medium seranno pepper choppedkeep the seeds if you like it spicier
1/4cup light brown sugar
2tsp ground cumin
1tsp smoked paprika
1tbsp dried oregano
1tsp kosher salt
1 tbsp seasoned pepperI like Lawry’s seasoned pepper blend

Instructions

Mix all of the marinade ingredients in a large bowl.
Place pork roast in a large ziplock bag and pour marinade into the bag. Be sure to let all of the air out and seal it tightly. Place bag in bowl or casserole dish (in case it leaks) and refrigerate overnight.
Pre-heat the oven to 425 degrees. Remove pork from marinade and wipe of some of the excess. Place the pork roast on a grill rack with the fat size up and roast for 20 minutes. Reduce heat to 325 degrees and cook for another 1.5 to 2 hours until tender. The roast will develop a “bark” on the outside as it cooks. Remove from oven and let sit for 15 minutes. Slice into 1″ slices and serve immediately. (yes, I forgot to take a photo of the entire roast before we started eating!)