Ginger Rum Pork Roast
Infused with island-inspired flair, this Ginger Rum Pork Roast is a tender, slow-cooked masterpiece that delivers bold, flavorful bites with every forkful. Marinated in a tantalizing blend of dark spiced rum, fresh ginger, garlic, soy sauce, and a touch of brown sugar, the pork shoulder roast absorbs layers of sweet, savory, and aromatic charm. A hint of cinnamon and a splash of lime juice add depth and brightness to this rich, oven-roasted dish. The slow cooking process ensures the meat becomes irresistibly tender, while periodic basting locks in moisture and flavor. Perfect for dinner parties or a cozy family meal, this show-stopping main course pairs beautifully with roasted vegetables, creamy mashed potatoes, or steamed rice. Garnished with a sprinkle of fresh cilantro, this recipe effortlessly combines sophistication with homestyle comfort, making it a must-try for any pork lover.
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Recipe Information
Ingredients
- 4 pounds pork shoulder roast
- 2 tablespoons fresh ginger
- 4 large garlic cloves
- 0.25 cups dark spiced rum
- 0.25 cups soy sauce
- 0.25 cups brown sugar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.5 cups chicken broth
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Grate the fresh ginger and finely mince the garlic cloves. Set them aside.
In a medium bowl, combine the grated ginger, minced garlic, dark spiced rum, soy sauce, brown sugar, lime juice, olive oil, black pepper, salt, and cinnamon. Whisk until the sugar has dissolved and the mixture is well blended.
Place the pork shoulder roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is completely coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, turning the pork occasionally to evenly distribute the marinade.
Preheat the oven to 325°F (165°C). Remove the pork from the marinade, reserving the marinade for later. Pat the pork dry with a paper towel and place it in a large, oven-safe roasting pan.
Sear the pork roast by heating a skillet over medium-high heat with 1 tablespoon of olive oil. Briefly brown the pork on all sides, about 2 minutes per side.
Pour the reserved marinade and chicken broth into the roasting pan. Cover the pan tightly with aluminum foil or a lid.
Bake in the preheated oven for 2 1/2 to 3 hours, or until the pork is tender and easily pulls apart with a fork. Baste the pork with the pan juices every 45 minutes for maximum flavor and moisture.
Once fully cooked, remove the pork from the oven and let it rest for 10 minutes before slicing or shredding.
Garnish with fresh cilantro, if desired, and serve with your favorite sides such as roasted vegetables, mashed potatoes, or rice.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 10.1 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
