Roast Pork Shoulder Caribbean-Style
By: Southern Girl
Published: Thursday, August 25, 2011 - 9:49pm

Ingredients




Ingredients
4-5 pound bone-in pork shoulder
1 medium onion, thickly sliced
1 head garlic, peeled
2 tablespoons oregano
2 teaspoons cumin seeds
2 teaspoons salt
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon lard, OR oil
Zest and juice of 1 orange, grated
Zest and juice of 1 lemon, grated
Juice of 1 bitter orange
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Preparation

1 Cooking Directions 2 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. 3 Place the rest of the ingredients a 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. 4 Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking. 5 Preheat the oven to 450 degrees F. 6 Place the pork in the middle rack of the oven. 7 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. 8 Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F. 9 Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.