Slow-Barbecued Caribbean Pork

By franny-2

Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with flavour. If using a gas barbecue, more than 1 burner is essential to cook with indirect heat. If your barbecue doesn't have a built-in thermometer, place an oven thermometer on the unlit side beside the roast to be sure the temperature is maintained. The oven version is just as tasty and easy. Cut roast into thin slices and serve on roti, tortillas or buns and top with fresh, colourful Mango Salsa and Chili Potato Wedges

Ingredients

• 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied
• 4 cloves garlic, minced
• 2 tbsp (25 mL) minced fresh ginger root
• 2 tbsp (25 mL) packed brown sugar
• 1 tbsp (15 mL) minced fresh hot pepper
• 1 tbsp (15 mL) dried thyme
• 1 tsp (5 mL) ground allspice
• 1 tsp (5 mL) salt
• ½ tsp (2 mL) ground cinnamon
• 1 cup (250 mL) coconut milk
• ¼ cup (50 mL) freshly squeezed lime juice

Preparation

Step 1

1. Place roast in a large foil pan (for barbecue) or a roasting pan (for oven). Combine garlic, ginger, sugar, hot pepper, thyme, allspice, salt and cinnamon in a bowl. Stir in 1 tbsp (15 mL) of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes.

2. Meanwhile, preheat the barbecue to high or oven to 350°F (180°C).

3. Combine remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around pan but not touching roast.

4. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 to ½ hours.

5. Uncover and baste roast with pan juices. Grill or roast, uncovered, for 30 to 45 minutes longer, basting twice more, until fork tender and a meat thermometer reads 170°F (75°C). Tent with foil and let stand for 15 minutes before carving.

6. Transfer roast to a cutting board, discarding pan juices. Cut off strings and cut roast into thin slices. Serve with Mango Salsa and Chili Potato Wedges.

Serves 8

Mango Salsa
This fresh and tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours.

2 firm ripe mangos
1 tsp (5 mL) grated lime zest
2 tbsp (25 mL) freshly squeezed lime juice
2 tbsp chopped fresh cilantro
1 tsp (5 mL) minced fresh hot peppers (or to taste)
¼ tsp (1 mL) salt

1. Peel mango and cut flesh from pits. Dice flesh and place in a bowl. Add lime zest, lime juice, cilantro, hot pepper and salt. Toss gently to combine. Taste and check seasonings.

Makes about 2 cups (500 mL)