Pork Butt Roast Caribbean Recipes

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PORK BUTT ROAST - CARIBBEAN



Pork Butt Roast - Caribbean image

Make and share this Pork Butt Roast - Caribbean recipe from Food.com.

Provided by Derf2440

Categories     Pork

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 -6 lb butt pork roast
4 garlic cloves, smashed
2 teaspoons dried oregano
1 teaspoon fresh ground black pepper
1 tablespoon flour
1 tablespoon olive oil
1 medium onion
1 teaspoon salt
1 teaspoon allspice, ground

Steps:

  • Cut small marinating slits all over the roast.
  • Combine half of the garlic, oregano, pepper flour and olive oil.
  • Rub all over the roast.
  • In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
  • Rub mixture over the roast.
  • Cover and chill for 8 to 12 hours.
  • Place roast, fat side up, on a rack in a shallow roasting pan.
  • Bake at 325°F degrees for about 3 1/2 hours.

Nutrition Facts : Calories 108, Fat 4.6, SaturatedFat 1.2, Cholesterol 35.7, Sodium 329.2, Carbohydrate 3.1, Fiber 0.5, Sugar 0.6, Protein 12.9

CARIBBEAN PORK ROAST



Caribbean Pork Roast image

This easy, flavor-filled pork can be sliced, drizzled with gravy and served with black beans, rice and plantains, or it can be shredded and served on toasted Cuban bread with pork gravy dipping sauce.

Provided by Deep South

Categories     Lunch/Snacks

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (4 -5 lb) boneless pork roast
1/4 cup oil, for sauteeing
12 ounces mojo criollo, marinating sauce (different brands available in most grocery stores with Hispanic foods)
2 (3/4 ounce) envelopes pork gravy mix
2 cups water
1/4 cup white vinegar or 1/4 cup cider vinegar
1 -2 bay leaf
2 onions, sliced
Cuban bread, for sandwiches (optional)

Steps:

  • Put the roast and mojo criollo sauce in a large plastic bag. If the roast is very thick, you may cut it in half before marinating.
  • Refrigerate 24-48 hours, turning 2-3 times daily.
  • Reserve marinade.
  • Heat oil in a large skillet and lightly brown the roast, 2-3 minutes on each side. Place roast in a slow cooker.
  • In a mixing bowl, wisk together the reserved marinade, water, pork gravy mix and vinegar. Pour over the roast. Add bay leaves and sliced onions.
  • Cook on LOW for 5-6 hours. (Slow cookers may vary.).
  • Remove the pork and onions from the cooker, reserving the gravy. Discard the bay leaves.
  • Served sliced or shredded. SLICED: Slice the pork into medallions and serve with gravy and onions. SHREDDED: Shred the pork, adding some gravy to keep it moist. Pile onto crusty Cuban bread and serve with gravy for dipping.

ROASTED PORK BUTT



Roasted Pork Butt image

Provided by Food Network

Categories     main-dish

Yield about 3 pounds of meat

Number Of Ingredients 5

1 (5-pound) pork shoulder, bone-in, untrimmed and not tied
Salt
Freshly ground black pepper
1 cup Creole seasoning
1/2 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

PERNIL ASADO (ROAST PORK, CARIBBEAN STYLE)



Pernil Asado (Roast Pork, Caribbean Style) image

Provided by Food Network

Number Of Ingredients 7

1 green pepper, small dice
1/2 Spanish onion, small dice
4 to 5 cloves garlic, minced
1/2 cup cilantro, chopped
1 pork shoulder with bone and skin left on
Salt and pepper, to taste
Sofrito

Steps:

  • For the marinade: Mix together all ingredients and set aside to let flavors meld together.
  • Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.

CARIBBEAN PORK ROAST



Caribbean Pork Roast image

Take a vacation from the ordinary marinated pork loin. This exciting blend of island flavors makes an extraordinary roast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h

Yield 8

Number Of Ingredients 12

1 pork boneless double center loin roast, 2 to 2 1/2 pounds
1 cup orange juice
1/2 cup lime juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons red pepper sauce
3/4 teaspoon ground allspice
1 medium green bell pepper, cut into eighths
1 medium onion, cut into fourths
4 garlic cloves, crushed
Salt and pepper to taste
1 1/2 teaspoons sugar
1/2 teaspoon salt

Steps:

  • Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in 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.
  • Heat oven to 325°F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. 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.
  • 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).
  • Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

Nutrition Facts : Calories 205, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg

CARIBBEAN CHIPOTLE PORK SLIDERS



Caribbean Chipotle Pork Sliders image

Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 8h35m

Yield 20 servings.

Number Of Ingredients 18

1 large onion, quartered
1 boneless pork shoulder butt roast (3 to 4 pounds)
2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce
3/4 cup honey barbecue sauce
1/4 cup water
4 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
COLESLAW:
2 cups finely chopped red cabbage
1 medium mango, peeled and chopped
1 cup pineapple tidbits, drained
3/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
20 Hawaiian sweet rolls, split and toasted

Steps:

  • Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.

Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.

CARIBBEAN ROAST PORK LOIN



Caribbean Roast Pork Loin image

Here's an easy ad different treatment for a boneless pork loin roast. Simply combine the oil and seasonings, rub it over the roast and bake. The meat turns out tender and serves a big group.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 5

2 teaspoons olive oil
1 teaspoon pepper
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 boneless rolled pork loin roast (3-1/2 pounds)

Steps:

  • Preheat oven to 350°. Mix first four ingredients; rub over roast. Place on a rack in a roasting pan. Roast until a thermometer reads 145°, 1-1/4 to 1-1/2 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 172 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 38mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.

PORK BUTT ROAST WITH VEGETABLES



Pork Butt Roast with Vegetables image

Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.

Provided by Kat

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 7

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  • Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g

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