Menu Enter a recipe name, ingredient, keyword...

Caribbean-style Roasted Pork Shoulder


Adapted recipe by unorthodoxepicure

Google Ads
Rate this recipe 4.7/5 (20 Votes)


  • 1 – 9-11 lb. Bone-in, skin-on pork shoulder
  • Freshly ground black pepper
  • 1 medium – Onion, sliced (put in pan with pork roast, discard after cooking)
  • Marinade
  • 1 cup orange juice
  • 1/2 cup red wine vinegar
  • 1/3 cup dark brown sugar
  • 1/4 cup kosher salt
  • 2 TB. olive oil
  • 2 TB dried oregano
  • 2 TB – Chile powder
  • 2 TB. ground cumin
  • 2 tsp – Ground coriander seed
  • 1/4 cup – Cilantro leaves and stems, chopped finely
  • 10 cloves garlic, minced



Step 1

Mix marinade ingredients in a bowl; set marinade aside. Using a sharp knife, cut several 1-inch-deep slits all over pork in a glass or ceramic roasting pan. Generously sprinkle black pepper over top (skin side) of roast. Pour marinade over pork. Chill, turning pork every few hours, for at least 6 hours.

Preheat oven to 325°F.

Place onions in roasting pan around pork. Roast pork, basting with marinade every 30 minutes, until an instant-read thermometer inserted into thickest part reads 160° F, about 6 hours. Let rest before serving.

You'll also love

Review this recipe

Slow Cooker Barbecued Pulled Pork Pressure Cooker Pork Shoulder Roast