Caribbean Pork Roast Recipes

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.

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.

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.

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt.
• Place pork in 4- to 5-quart slow cooker. Mix remaining ingredients except thyme in medium bowl; spread mixture over pork.
• Cover and cook on Low heat setting 7 to 8 hours. Sprinkle thyme over pork.

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.

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.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.