**FULL POST COMING SOON**
Serve this zesty and bright protein with a tangy lime slaw, some roasted veggies and forbidden (aka black) rice. I cooked ours with coconut milk (the kind in a can) and added enough water to equal 1.5 times the rice. Add in some salt, and spices to taste (like thyme, garlic, etc.) or leave it plain, the pork will be plenty flavorful, trust me! I cooked it for 20 minutes in the Instant Pot and let it naturally release for 10 minutes. It was perfect.
The lime slaw is a bag of coleslaw mix with some extra shredded carrots, a handful or 2 of sliced green onions, a splash of avocado oil, some salt, and the juice of 1/2-1 lime. You could get really fancy and add in some zest but our limes were super sad looking, so I did not. Toss it together while the rice cooks and before you shred the pork, since the flavors meld as it sits and the cabbage gets a little softer. If you want it to stay crisp, don’t make it too far in advance!
Citrusy Caribbean Pork
Equipment
- 1 crockpot This would also work well in the Instant Pot. I would cut it into smaller chunks & cook 45-60 minutes on high.
Ingredients
- 1 4-5lb pork butt (aka shoulder roast)
- 1 tsp chili powder OG recipe calls for cayenne
- 1/2 tsp red pepper flakes 1 tbsp cumin
- 1 tsp thyme
- 1/2 tsp ground allspice optional
- 1 TBS salt
- 1 tsp black pepper
- 1/2 c orange juice your fave kind. Or a blend, I used mango orange & it was really good!
- 1/4 cup lime juice about 2 medium limes
- 1/4 cup EVOO
- 6 cloves of garlic minced
- 1 TBS cumin
Instructions
- Place pork in gallon size ziploc bag. Refrigerate overnight.
- Mix together marinade ingredients and pour over pork.
- Refrigerate overnight.
On Cooking day:
- Place roast and marinade in crock pot.
- Cook on low for 8-12 hours. *You know your appliance, it may cook faster.*
Before serving:
- Remove fat cap & skim fat off.
- Remove bone.
- Shred pork with 2 forks.