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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Shred slow-roasted pork and serve over Caribbean rice and peas for an island-inspired meal. Ingredients:
1 medium onion, finely chopped |
4 cloves garlic, peeled and crushed |
1/2 cup fresh orange juice |
1/2 cup fresh grapefruit juice |
1/3 cup fresh lemon juice |
2 tablespoons brown sugar |
3 bay leaves, crumbled |
2 teaspoons salt |
2 teaspoons chili powder |
1 teaspoon ground allspice |
1 teaspoon ground black pepper |
1 (5- to 6-pound) boston butt pork roast or pork shoulder |
1 tablespoon vegetable oil |
garnishes: lemon slices, grated lemon rind |
Directions:
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.
2. Remove roast from marinade, reserving marinade. Brown all sides of roast in hot oil in a Dutch oven. Add reserved marinade.
3. Bake, covered, at 275° for 6 to 7 hours or until meat can be shredded. Garnish, if desired.
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