Toni Tipton Martin’s Caribbean Roast Pork is the latest winner from Jubilee – one of my all-time favorite cookbooks! While this is an afternoon project, most of the time is luckily hands-off.
After cutting slits all over the surface of the bone-in pork shoulder, you insert slices of garlic – make sure you cut the slits large enough, as I struggled to get the garlic to fit!
The hunk of meat is then rubbed with a combination of salt, garlic and onion powders, coriander, paprika, allspice, and ground ginger and roasted for 3 hours, basting regularly. Don’t forget to tent that roast in tin foil (unlike me!).
For the last hour, you remove the tin foil and cover the pork in a brown sugar-rum-lime glaze that bakes into a shiny shell.
Following a brief rest, you slice and serve! With just two of us, there were a lot of leftovers, so we shredded the pork and made tacos
Book: Jubilee, page 221
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: light brown sugar
Pricey Ingredients: —
Hard-to-find: —
Recipe on Food52.com
