Roast Pork Calypso
Transport your taste buds to the Caribbean with the bold and tropical flavors of Roast Pork Calypso. This succulent, slow-roasted pork shoulder is infused with a vibrant marinade of zesty lime and orange, aromatic ginger, warm allspice, and a hint of cinnamon, delivering a tantalizing mix of sweet and savory notes. A touch of Scotch bonnet pepper adds a fiery kick for those who crave heat, while fresh thyme and garlic deepen the complexity of flavors. Roasted low and slow in chicken stock for ultimate tenderness, then finished at a high temperature for a golden, caramelized crust, this pork dish is as visually stunning as it is delicious. Garnished with fresh cilantro and perfect alongside rice, beans, or roasted vegetables, Roast Pork Calypso is the ultimate centerpiece for a festive, Caribbean-inspired feast. Perfectly tender, gorgeously spiced, and irresistibly flavorful—this recipe is a celebration of island cuisine at its finest.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless)
- 6 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 pieces Limes (zested and juiced)
- 1 piece Orange (zested and juiced)
- 1 tablespoon Fresh thyme
- 1 teaspoon Ground allspice
- 0.5 teaspoon Cinnamon
- 2 tablespoons Brown sugar
- 1 piece Scotch bonnet pepper (finely chopped, optional)
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Chicken stock
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, mix together the garlic, ginger, lime zest, lime juice, orange zest, orange juice, thyme, ground allspice, cinnamon, brown sugar, scotch bonnet pepper (if using), salt, black pepper, and olive oil to form a marinade.
Pat the pork shoulder dry with paper towels, then rub the marinade all over the pork, ensuring it is evenly coated. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator for enhanced flavor.
Place the pork in a roasting pan and pour the chicken stock around the pork to keep it moist during cooking.
Cover the roasting pan tightly with aluminum foil and roast in the preheated oven for 2 hours.
After 2 hours, remove the foil and baste the pork with the juices from the pan. Increase the oven temperature to 375°F (190°C) and roast uncovered for an additional 45 minutes to 1 hour, or until the pork is tender and has developed a golden-brown crust.
Remove the pork from the oven and let it rest for 15 minutes before slicing.
Transfer the pork to a serving platter and garnish with chopped fresh cilantro.
Serve with rice, beans, or roasted vegetables for a complete Caribbean-inspired meal.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 929 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.
