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Citrusy Caribbean Pork

vibrant and versatile Cuban-Jamaican fusion that tastes even better left over. Easy & family friendly too
Print Recipe
Course dinner, lunch
Cuisine caribbean, comfort, fusion
Servings 8 servings

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.

Notes

this may yield more or less depending on the serving size and the bone size too. We fed 6 and had 2-3 servings left over. This would make a perfect freezer meal. Or the kind of meal I love, cook once, eat several times. As in, this would be perfect tucked into a tortilla, topping a salad, scrambled with some eggs (I ate some of our leftovers this way. Delish breakfast!), or with mac and cheese would be divine too! Personally, I think this would be a fun recipe to share with a friend who needs some love (think new baby, surgery, new neighbor, etc.). I also think this would work well with chicken--boneless or bone-in thighs or breasts. LOTS of possibilities! I served it with forbidden coconut rice & lime slaw & roasted asparagus. Serious YUM!
Keyword crockpot, gluten free, instant pot, leftovers