Entree: Barbados – National Cuisine – Bajan Roast Pork (Barbadan marinated and roasted pork shoulder seasoned with classic Creole spices and citrus)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 40 min

Additional 30 min

Total 3 hrs 30 min

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder, trimmed
- 1/2 cup (120 ml) freshly squeezed lime juice
- 1/4 cup (60 ml) white vinegar
- 1/3 cup (70 g) packed brown sugar
- 6 cloves garlic, minced
- 4 scallions, chopped
- 4 sprigs fresh thyme
- 1 Scotch bonnet pepper, pierced (optional for heat)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) Caribbean browning sauce (optional for color)
- 1 tsp (5 g) ground allspice (pimento)
- 2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 large onion, sliced
- 2 tbsp (30 g) butter for basting

Instructions

1. Combine lime juice, white vinegar, brown sugar, garlic, scallions, thyme, vegetable oil, soy sauce, browning sauce if using, allspice, salt, and pepper in a bowl to make the marinade. Taste and adjust salt or sugar to balance acidity.
2. Place the pork shoulder in a large dish or resealable bag and pour the marinade over it, rubbing the mixture into the meat and under the skin where possible. Add the pierced Scotch bonnet and sliced onion around the pork. Cover and refrigerate at least 8 hours or preferably overnight.
3. Preheat the oven to 350°F (175°C). Remove pork from refrigerator and let sit at room temperature 30 minutes. Place the pork fat-side up on a rack in a roasting pan and reserve marinade.
4. Roast the pork for about 2 to 2 1/2 hours, basting every 30 minutes with melted butter and some reserved marinade, and adding a little water to the pan if the drippings begin to burn.
5. Increase oven temperature to 425°F (220°C) for the last 20–30 minutes to caramelize and crisp the exterior, watching carefully to avoid burning. Internal temperature should reach about 145–160°F (63–71°C) depending on desired doneness and tenderness.
6. Rest the pork 15–20 minutes before carving. Slice or pull apart and spoon pan juices over the meat. Serve hot with rice, funchee, breadfruit, or steamed vegetables.