Pork Butt Roast Caribbean
Transform your dinner table into a tropical paradise with this Pork Butt Roast Caribbean recipe, a slow-cooked masterpiece infused with bold island flavors. Tender, succulent pork butt is marinated in a vibrant blend of garlic, scallions, thyme, allspice, and habanero chili for a spicy kick, then roasted to perfection in a rich, aromatic broth of chicken stock, lime juice, and soy sauce. The unique combination of savory spices, sweet brown sugar, and citrusy tang creates a mouthwatering dish that melts in your mouth. Perfectly paired with classic Caribbean sides like rice and peas or fried plantains, this comforting, crowd-pleasing recipe is as impressive as it is delicious. Whether you're hosting a gathering or simply craving a taste of the tropics, this Pork Butt Roast Caribbean is bound to steal the show.
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Recipe Information
Ingredients
- 4 lbs Pork butt (bone-in or boneless)
- 6 cloves Garlic cloves, minced
- 4 stalks Scallions, chopped
- 2 tbsp Fresh thyme leaves
- 1 tsp Ground allspice
- 0.5 tsp Ground cinnamon
- 1 tsp Paprika
- 1 tsp Dried oregano
- 2 tbsp Brown sugar
- 2 tbsp Lime juice (freshly squeezed)
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 1 Habanero chili (optional, finely minced)
- 1 tsp Salt
- 1 tsp Black pepper
- 2 cups Chicken stock
- 2 Bay leaves
Instructions
Clean the pork butt by trimming off excess fat, leaving a small layer for flavor.
In a blender or food processor, combine garlic, scallions, thyme, allspice, cinnamon, paprika, oregano, brown sugar, lime juice, soy sauce, olive oil, and habanero chili if using. Blend into a smooth marinade.
Rub the marinade all over the pork butt, ensuring even coverage. Place the pork in a large sealable plastic bag or covered dish, and refrigerate for at least 4 hours, preferably overnight for best flavor.
Preheat your oven to 300°F (150°C).
Remove the pork from the marinade, reserving the excess. Season the pork with salt and black pepper on all sides.
In a large oven-safe pot or Dutch oven, heat a small amount of olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
Add the reserved marinade, chicken stock, and bay leaves to the pot. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Roast the pork for 4-5 hours, basting it with the pan juices every hour, until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven and let the pork rest for 15 minutes before shredding or slicing.
Serve the pork with the pan juices drizzled over the top. Pair with rice and peas, fried plantains, or a fresh salad for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
5142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 399.2 g | 512% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1313 mg | 438% | |
| Sodium | 4963 mg | 216% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 22.6 g | ||
| Protein | 340.9 g | 682% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5532 mg | 118% | |
*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.
