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Add a photoTake a vacation from the ordinary marinated pork loin. This exciting blend of island flavors makes an extraordinary roast.
This recipe used a rolled roast, composed of 2 boneless loins tied together. If a single loin roast is used, the cooking time will be about 25 minutes per pound.
Heavy, resealable, plastic food-storage bags are great for marinating meats and vegetables. They can be used in most recipes that call for marinating food in glass or plastic bowl. Just be sure to place the bag in a dish, in case it leaks.
Ingredients
- 2 1/2 Lbs. Pork Boneless Double Center Loin Roast Or
- 2 - 3 Lb. Pork Shoulder Roast
- 1 Cup Orange Juice
- 1/2 Cup Lime Juice
- 1 1/2 Tsp. Ground Cumin
- 1 1/2 Tsp. Red Pepper Sauce
- 3/4 Tsp. Ground Allspice
- 1 Medium Green Bell Pepper, Coarsely Chopped
- 1 Medium Onion, Coarsely Chopped
- 4 Cloves Garlic, Minced
- 1 1/2 Tsp. Granulated Sugar
- 1/2 Tsp. Salt
- 2 Tbsp. Cornstarch
Directions
Directions for Center Loin Roast: Preheat oven to 350°F.
1.
Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag.
2.
Place remaining ingredients into a 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.
3.
Remove pork from marinade; refrigerate marinade. 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.
4.
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).
5.
Pour marinade into 1 1/2-quart saucepan. Stir in 2 tablespoons cornstarch; whisk to incorporate. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.
Directions for Crock Pot Pulled-Pork Version: Yields 2 Cups Marinade
1.
Remove excess fat from pork shoulder. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag.
2.
Place remaining ingredients into a blender or food processor. Cover and bend until smooth. Pour half of blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
3.
Place remaining marinade in a small bowl. Add cornstarch to remaining marinade mixture. Whisk to combine well and store in refrigerator.
4.
Heat a large skillet over high heat; add 2 tablespoons vegetable oil. Remove pork from bag, wipe excess marinade from roast; reserving marinade in bag. Place shoulder in hot skillet, sear meat on all sides.
5.
Remove from skillet, add to crock pot set on low setting. Add reserved marinade (from zip bag) to crock, cook on low for 6 hours or on high for 4 hours.
6.
Remove shoulder from crock and let cool briefly, shred with two forks. Discard juices in crock pot, add shredded pork back to crock pot. Meanwhile, pour reserved marinade/cornstarch mixture into 1 1/2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly.
7.
Add sauce to pork in crock pot and mix to incorporate; cover and heat through. Serve with rolls.
Cook's tip regarding spitting marinade for the pullled-pork. Splitting the marinade will help lower the fat content without compromising this succulent meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 8 servings | |
| Calories 336 | |
| Calories from Fat 122 | 36% |
| Total Fat 13.56g | 17% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 269mg | 11% |
| Potassium 895mg | 26% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.49g | 3% |
| Protein 41.71g | 67% |
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