This aromatic, fall off the bone pork can be served as the main entree meat or, sometimes I serve it on soft rolls as a sandwich with some mango salsa. At my Super Bowl party, I served it with the mango salsa on sliced dinner rolls as “Pulled Pork Sliders”. They were two bite wonders and there wasn’t any left.
1 (7 to 9) pound picnic or shoulder pork roast with skin on
1 bottle Lawrey’s Marinade – Havana Garlic Lime flavor (* see below if you want to make your own marinade from scratch)
6 cloves garlic, rough chopped
2 tablespoons dried oregano, crumbled in palm of hand
1 cup Myers’s Dark Rum
1 bunch fresh cilantro, 1/2 chopped for marinade, 1/2 reserved for garnish
Preheat oven to 300 degrees F. Rinse and pat dry the pork roast. Lay the roast on a cutting board, skin side up. Make deep slices all over the top of the roast, through the skin and deep into the meat. Place roast, skin side up, in a large dutch oven.
Pour the marinade into a bowl and whisk in the garlic, oregano and rum. Slowly pour or spoon the marinade over the meat. Using your hands, push the garlic chunks and marinade into the cuts in the meat. Continue until all marinade has been poured over the meat.
Place uncovered pan on the center rack of a preheated 300 degree F oven. Baste meat about every 30 minutes or so. Add a little water or rum if the liquid cooks away. Cook uncovered for 7 to 8 hours or until meat is falling off the bone and skin is very dark. Remove roast from pan and let rest on a cutting board for 15 minutes. Skim fat from pan juices. Using a large fork and a sharp carving knife, pull the crispy skin from the top of the roast and set aside. Depending on the texture of the meat, you can pull the meat apart with two large forks, shredding the meat while pulling the two forks through the meat. Or, I like to rough chop the meat with a knife and fork. If there are large pieces of fat that have not rendered during the cooking, I like to remove it and discard it. After the meat has been pulled or chopped, return it to the dutch oven with the pan juices (fat skimmed and discarded). Toss the meat with the juices over medium heat until heated through.
Some people like to take the crispy roasted skin from the top of the roast and chop it and serve it on the side. Those who love it, can add it to their meat, and those who don’t can skip it. It might seem a little odd, but you should definitely taste the crispy skin. I think it is amazing. It should be very dark, a little fatty, and crispy on top and chewy underneath.
Garnish with fresh cilantro, serve and enjoy!
* marinade from scratch:
1/2 cup fresh lime juice
1 cup orange juice
1 cup Myers’s Dark Rum
2 tablespoons apple cider vinegar
2 tablespoons olive oil or vegetable oil
2 tablespoons honey or sugar
10 cloves garlic, rough chopped
1 tablespoon dried onion flakes
1 tablespoon dried oregano, crumbled in the palm of your hand
1 bunch cilantro, 1/2 chopped for marinade, 1/2 for garnish
2 teaspoons salt
1 teaspoon fresh ground pepper
Whisk all ingredients.