Caribbean Pork Roast Recipe
This Caribbean pork roast recipe is perfect for your next tropical themed dinner party or for entertaining on your boat. We use an oven in this recipe, but if you don’t have an oven on your boat, you can easily make it in a slow cooker. If you were at home, you could also use a Dutch Oven, but because it has to cook on the stovetop for at least three hours, I wouldn’t recommend doing that on a boat (at least a small boat like ours).
The Love of Caribbean Food
Since our honeymoon in Antigua back in 2003, Scott and I have visited the Caribbean annually. We love everything about the islands, including their food. That’s why I make it as often as I do Italian food. One of my favorite Caribbean cookbooks is At Blanchard’s Table: A Trip to the Beach Cookbook
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Their first book, A Trip to the Beach: Living on Island Time in the Caribbean
was about how they opened a restaurant in Anguilla moving from the East Coast. I recommend both of them! Of course, if it’s about sailing and the Caribbean, I recommend a ton of books!
Back to the Pork Roast
This pork roast recipe can be used on a Pork Loin, Pork Tenderloin or Pork Shoulder Roast. It’s best to make the marinade the night before and let it marinate overnight.
I pair this recipe with my Grilled Sweet Potatoes and Caribbean Slaw for the perfect meal!
Be sure to let us know what your favorite Caribbean recipes are and share wit us. Follow us on Instagram, Facebook and Twitter for more great ideas! Cheers, Scott & Ally
#BoatingJourney #GalleyRecipes
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Caribbean Pork Roast
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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!
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!)
Chicken Tortilla Soup for a Cold Winter’s Day
There’s nothing more comforting than a bowl of hot soup on a cold winter’s day and we love my chicken tortilla soup. It’s super easy to make and it doesn’t take long. This would be the perfect soup to make on a boat, as the cooking time is short and as a result it doesn’t create a lot of condensation in your cabin.
The cabin on our boat is small and so any type of heat we generate in the winter, quickly creates condensation on our hatches. If we crack them open, the rain gets in, so it’s a lose lose situation. That’s why I like to make recipes that don’t require a lot of cooking time. This chicken tortilla soup is hearty and a crowd favorite! Enjoy.
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Chicken Tortilla Soup
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This hearty soup is perfect on a cold day and easy to prepare on boat. Serve it with cheese quesadillas and everyone will be in heaven.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 small jalepeno, diced and seeded I prefer to use fresno or red jalapenos
- 1/2 cup yellow bell pepper, diced
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 12oz can petite diced tomatoes with chilies
- 1 medium cooked rotisserie chicken, shredded
- 1 cup corn (frozen, fresh or canned)
- 1 12oz can black beans, drained and rinsed
- 48 oz chicken stock, low sodium
- 1 cup cilantro, chopped
- 1 sm avocado, sliced
- sour cream
- tortilla chips
- cheddar cheese, shredded
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 small jalepeno, diced and seeded I prefer to use fresno or red jalapenos
- 1/2 cup yellow bell pepper, diced
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 12oz can petite diced tomatoes with chilies
- 1 medium cooked rotisserie chicken, shredded
- 1 cup corn (frozen, fresh or canned)
- 1 12oz can black beans, drained and rinsed
- 48 oz chicken stock, low sodium
- 1 cup cilantro, chopped
- 1 sm avocado, sliced
- sour cream
- tortilla chips
- cheddar cheese, shredded
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Instructions
Heat olive oil in a large stock pot and add onion, garlic, jalapeno and bell pepper. Cook until tender, about 5 minutes. Add spices and salt & pepper. Add tomatoes, chicken, corn, black beans and chicken stock. Bring to a boil and return to a simmer and cook for about 15-20 minutes. Be sure to taste the soup along the way and adjust spices to your preferences for spiciness.
Ladle into bowls and top soup with cilantro, green onions, avocado, sour cream and tortillas.
Vegetarian Enchiladas
Vegetarian enchiladas on a boat? Okay, so I know we can’t make enchiladas on our boat unless we get a toaster oven. Scott and I have looked into getting one, but we don’t know how much time we would spend on the boat during the winter. A toaster oven would take up a lot of counter space and during the summer, we use our Magma Gas Grill
Then there’s the question, of which one to buy? There are many choices out there and since we don’t own one personally, we wonder what would be best? For me, I would want one that can easily bake without scorching the food. At the same time, I don’t want to spend a lot of money on something we might not use a lot. So stay tuned and we’ll let you know what we decide.
In the meantime, I still wanted to share with you one of my favorite healthy recipes. This is a great dish for a Sunday evening after you have spent all weekend boating and want some healthy comfort food. In this recipe, we are using canned green enchilada sauce for ease of prep on a boat.
This recipe does call for a lot of chopped vegetables. As I have mentioned before, I love my Onion & Vegetable Chopper. Here’s a quick demo video:
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Vegetarian Enchiladas
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These vegetarian enchiladas are so delicious that even the meat lovers love them!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup white mushrooms, chopped
- 1 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup orange bell pepper, chopped
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 2 cloves garlic, chopped
- 1 cup zucchini, chopped
- 1 12oz can black beans, drained and rinsed
- 6 10" tortillas, flour & corn combo or use your favorite type of tortilla
- 1 12oz can green chile enchilada sauce
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup tomato, chopped
Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup white mushrooms, chopped
- 1 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup orange bell pepper, chopped
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 2 cloves garlic, chopped
- 1 cup zucchini, chopped
- 1 12oz can black beans, drained and rinsed
- 6 10" tortillas, flour & corn combo or use your favorite type of tortilla
- 1 12oz can green chile enchilada sauce
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup tomato, chopped
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Instructions
Heat olive oil in a large skillet and saute' mushrooms, onion and bell peppers. Season with crushed red pepper flakes, salt, pepper, chili powder and cumin. Cook until tender and add garlic. Add zucchini and black beans and remove from heat.
Pre-heat oven to 375º. Warm tortillas in microwave under a moistened paper towel for about 15 seconds. Grease a 9 x 13 casserole dish and spread about 1/8 cup of enchilada sauce in the bottom of the dish. Holding a tortilla, fill it with about 1/6 of the bean mixture and carefully roll up and place in dish. Repeat with remaining tortillas. (If you have left over bean mixture, you can spread it on top of the enchiladas). Pour enchilada sauce evenly over all of the tortillas, covering each of them. Sprinkle cheese and cover with non-stick foil. Bake for 20 minutes and then remove foil and bake for another 5 minutes.
Top with chopped green onions, cilantro and tomato. Serve immediately.
Black Bean Salad with Corn
This black bean salad is a great summer side dish for any grilled dinner or party. It’s easy to make ahead and tastes delicious! It reminds me of the Caribbean and we make it with our Jerk Pork Chops.
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Black Bean Salad
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This summer salad is easy to make ahead of time and is perfect for any bbq. It is a crowd pleaser!
Instructions
In a small bowl, whisk all of the lime dressing ingredients and set aside.
In a large bowl, mix all ingredients and pour in dressing. Refrigerate for at least 1 hour before serving.
Pineapple & Mango Salsa
If you love Caribbean food, you will want to make my pineapple & mango salsa. It’s spicy and a fan favorite. Use it on grilled fish and chicken or with chips.
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Pineapple & Mango Salsa
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This spicy Caribbean salsa is a favorite accompaniment for all of our island inspired main dishes.
Instructions
In a small bowl combine lime juice and canola oil.
In a large bowl, mix all ingredients with the lime juice mixture and refrigerate for at least 1 hour before serving.
Mango salsa
This fresh salsa goes great with so many items, especially spicy food. I use it on grilled salmon, shrimp on a skewer, jerk chicken and spicy pork tenderloin. Be sure to find a mango that is not too ripe, as it will become mushy. You can prepare this salsa a few hours before serving.
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Mango & Red Bell Pepper Salsa
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This fresh and zippy salsa is not only vibrant in colors, but it goes great with so many dishes such as seafood, chicken and pork.
Instructions
In a small bowl, blend the thyme, olive oil and lime juice. Combine all ingredients in a large bowl and stir in lime dressing. Refrigerate for 1 hour before serving.
