Best Caribbean Pork Roast Recipes

PERNIL ASADO (ROAST PORK, CARIBBEAN STYLE)

Steps:

• For the marinade: Mix together all ingredients and set aside to let flavors meld together.
• Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.

CARIBBEAN ROAST PORK LOIN

Steps:

• Preheat oven to 350°. Mix first four ingredients; rub over roast. Place on a rack in a roasting pan. Roast until a thermometer reads 145°, 1-1/4 to 1-1/2 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.

PORK BUTT ROAST - CARIBBEAN

Steps:

• Cut small marinating slits all over the roast.
• Combine half of the garlic, oregano, pepper flour and olive oil.
• Rub all over the roast.
• In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
• Rub mixture over the roast.
• Cover and chill for 8 to 12 hours.
• Place roast, fat side up, on a rack in a shallow roasting pan.
• Bake at 325°F degrees for about 3 1/2 hours.

CARIBBEAN PORK ROAST

Steps:

• Put the roast and mojo criollo sauce in a large plastic bag. If the roast is very thick, you may cut it in half before marinating.
• Refrigerate 24-48 hours, turning 2-3 times daily.
• Reserve marinade.
• Heat oil in a large skillet and lightly brown the roast, 2-3 minutes on each side. Place roast in a slow cooker.
• In a mixing bowl, wisk together the reserved marinade, water, pork gravy mix and vinegar. Pour over the roast. Add bay leaves and sliced onions.
• Cook on LOW for 5-6 hours. (Slow cookers may vary.).
• Remove the pork and onions from the cooker, reserving the gravy. Discard the bay leaves.
• Served sliced or shredded. SLICED: Slice the pork into medallions and serve with gravy and onions. SHREDDED: Shred the pork, adding some gravy to keep it moist. Pile onto crusty Cuban bread and serve with gravy for dipping.

PORK ROAST GUADELOUPE (CARIBBEAN)

Steps:

• To make the marinade, combine water, onion, garlic, lime juice, olive oil, jalapeno pepper, the 1/2 teaspoon of crushed dried thyme, salt & pepper.
• Place pork loin in a plastic bag & pour the marinade over the pork loin. Close the bag securely & put the meat in a bowl in the refrigerator for up to 6 hours, occasionally rotating the bag to allow the marinade to coat the meat.
• About 10 minutes before the marinating is finished, preheat the oven to 350 degrees F.
• When finished marinating, take the pork loin out of the bag & put it on a rack in a roasting pan, while setting aside the marinade.
• Roast the loin for at least 50-60 minutes or until desired doneness (at least 165 degrees on a meat themometer).
• Remove meat from the pan & cover with foil, letting it stand for 10 minutes.
• Meanwhile strain the remaining marinade into a small sauce pan.
• Deglaze pan with 1/2 cup of the beef broth, then pour this broth mixture in with the strained marinade, along with the 2 teaspoons of sugar & the 1/4 teaspoon of crushed dried thyme.
• In a small container combine the rest of the beef broth with the cornstarch, then add this to the sauce pan, cooking & stirring until thickened & bubbly, about 5 minutes. Stir in the parsley, then remove from heat.
• Slice the meat & serve it with the sauce.

ROAST PORK SHOULDER CARIBBEAN-STYLE

Steps:

• Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking. Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions. Recipe reprinted by permission of National Pork Board. All rights reserved. Date Added: 10/26/2012

CARIBBEAN PORK ROAST

Steps:

• Drain pineapple, reserving 1/2 cup juice for marinade.
• Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 quart colander bowl. Add garlic cloves pressed with garlic press.
• Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate.
• Preheat oven to 350°F
• Using crinkle cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters.
• Cut each onion into 8 wedges and pineapple rings into quarters.
• Remove roast from marinade and place in 9" x 13" Baker. Discard marinade.
• Place vegetables and pineapple around roast.
• Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with Rectangular Lid/Bowl. Bake 1 hour.
• Using oven mitts, carefully remove lid/bowl, lifting away from you. Continue baking 15-30 minutes longer or until thermometer registers 155F for medium.
• Remove baker from oven and let roast stand 10 minutes before carving. Cut about two thirds of roast into thin slices.
• Serve immediately with vegetables and pineapple.
• Wrap and refrigerate remaining roast for up to 4 days for use in Paradise Pita Pockets.

CARIBBEAN PORK ROAST

Steps:

• Drain pineapple, reserving 1/2 cup juice for marinade.
• Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in small bowl. Add pressed garlic.
• Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight.
• Preheat oven to 350°F
• Cut sweet potatoes into 2-inch slices, cut slices into quarters. Cut onion into 8 wedges and pineapple rings into quarters.
• Remove roast from marinade and place in baking pan. Discard marinade.
• Place vegetables and pineapple around roast. Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover and bake 1 hour.
• Remove cover and continue baking 15-30 minutes longer or until meat temperature measure 155°F for medium.
• Let roast stand 5 minutes prior to slicing.

CARIBBEAN PORK ROAST

Steps:

• Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
• Heat oven to 325°F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
• Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
• Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

CARIBBEAN ROAST PORK

Steps:

• In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo. Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender. Add the Worcestershire and 1 tablespoon of salt and puree the marinade. Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature. Preheat the oven to 350° and set a rack in a roasting pan. Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Reduce the oven temperature to 275° and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180°. Remove the roast from the oven and cover with foil; let rest for 30 minutes. Shred the meat, discarding the bones and excess fat. Serve the roast with the remaining mojo. Make Ahead The whole roast can be covered and refrigerated for up to 2 days. Bring to room temperature and shred, then cover and reheat gently in a 300° oven.