Slow-roasted pork marinated in garlic, citrus and warming spices is a fixture of Caribbean family celebrations, the meat turning fall-apart tender after hours in the oven.
Ingredients
- 1.5 kg pork shoulder
- 4 cloves garlic, crushed
- Juice of 2 oranges
- Juice of 1 lime
- 1 tbsp thyme
- 1 tsp ground cumin
- 1 scotch bonnet or chilli, minced (optional)
- Salt and pepper, to taste
Instructions
- Combine the garlic, citrus juices, thyme, cumin and chilli into a marinade.
- Rub generously over the pork and marinate in the fridge for at least 4 hours, ideally overnight.
- Roast at 160°C (320°F), covered, for about 3 hours until very tender, basting occasionally.
- Uncover and increase the heat to 220°C (425°F) for a final 20 minutes to brown the outside.
Rest for 15 minutes before shredding or slicing, and serve with rice and beans or fried plantain.
