Caribbean Pulled Pork

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.

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6 Responses to Caribbean Pulled Pork

  1. Anonymous says:

    I tryed this this past week-end and we did not like it. The skin was to hard to eat. The meat was not as tender as I though it should be. I spoke to the resturant owner next to my place of business and she said, first of all you have to get the back end of the pig, “The Ham section”, put her spice rub on it, and cook for three hours on high, 4-500 degrees, then another hour uncovered. Hers is the best I ever tasted. I am going to try it her way and if you want, I can tell you how it came out.

    • I’m so sorry it didn’t come out tender for you. I have made this pork recipe at least six times. It is one of my “go-to” dishes for company. I use the whole shoulder, also known as the picnic roast. It has a bone in it and it has skin on the top. The skin is a little tricky and some people don’t like it. The skin should be scored in a cross-hatch pattern all the way through to the meat. That way the marinade gets to the meat. I baste this roast every half hour, and if the liquid cooks down too much, I add more water. The shoulder is a tough cut of meat, so it needs to be cooked low and slow in order to break it down. I cook it for 6 to 8 hours at 250 uncovered. When it is done, the skin should be very dark, a little crunchy on the outside and still chewy on the underside. Remove the skin. It should be chopped up and served on the side. The crunchy-chewy skin grosses out some people, but you should try it, it is amazing! Remove the meat from the pan, degrease the remaining marinade and add the meat the marinade back to the pan. Pull the meat appart with two forks. Yumm! I’ve never had it come out tough, but make sure there is enough liquid to make the meat a little wet and saucy.
      I would love to hear how the ham end works with this recipe. Let me know if you try it. Thanks for reading and thanks for sharing!

  2. Marianne says:

    This looks ridiculously goooooood. I commonly use the picnic roast in a slow cooker, but then transfer it to the oven in the end to a very hot oven to crisp up the skin. I tried a similar honey, lime thyme, garlic marinade on a whole chicken the other day and it was quite nice! I will have to try yours on the pork next time. I was browsing for similar recipes because I have a picnic in the oven right now while at work. I definitely agree on slow and low cooking for the shoulder. I prefer the slow cooker due to the energy costs and also because I am currently not home. I did a ham in the oven for Christmas with the Coke baste. Wasn’t bad. But I wouldn’t do it again. Anyway, kudos for getting your skin super crispy. It looks divine!

    • Thanks for sharing! I have made this pork roast so many times, I can do it in my sleep. This recipe also works well with a Boston Butt cut, which is a boneless shoulder roast.

  3. Anonymous says:

    Hello I had a question, if your making the marinade from scratch would you then need two cups of rum or well it still be only one?

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