Entree: Barbados – Northern Culinary Region – Bajan Roast Pork (Roast Caribbean-style pork marinated with Bajan green seasoning and spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 4 hrs

Total 7 hrs 20 min

Ingredients

- 3–4 lb (1.4–1.8 kg) bone-in pork shoulder, skin on
- 4 tbsp (60 ml) vegetable oil
- 6 cloves garlic, minced
- 1/2 cup (120 ml) freshly squeezed lime juice
- 1/4 cup (60 ml) white vinegar
- 1/3 cup (80 ml) chopped green onions (scallions)
- 1/3 cup (20 g) fresh cilantro, packed (about 1/3 cup chopped)
- 2 tbsp (30 ml) fresh thyme leaves, chopped
- 1–2 Scotch bonnet peppers, seeded and chopped (adjust to heat preference)
- 2 tsp (10 ml) ground allspice (pimento) or 6 crushed whole pimento berries
- 2 tbsp (25 g) light brown sugar
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 large onion, thickly sliced
- 2 bay leaves
- 1/2 cup (120 ml) water or chicken stock for the roasting pan

Instructions

1. Pat the pork shoulder dry and score the skin in a crisscross pattern about 1/2 inch apart. Place in a large dish or resealable bag.
2. In a blender or food processor, combine vegetable oil, garlic, lime juice, vinegar, green onions, cilantro, thyme, Scotch bonnet(s), allspice, brown sugar, salt, and pepper; pulse to a coarse paste. Rub the paste all over the pork, pushing some under the skin and into any crevices. Add bay leaves and arrange sliced onion around the pork. Cover and marinate in the refrigerator at least 4 hours, preferably overnight.
3. Preheat oven to 450°F (230°C). Transfer the pork to a roasting pan, pour 1/2 cup (120 ml) water or stock into the pan to keep drippings from burning, and tuck onions around the meat.
4. Roast at 450°F (230°C) for 25–30 minutes to develop a golden crust and caramelize the sugar. Then reduce oven temperature to 325°F (160°C).
5. Continue roasting until the pork reaches about 160–170°F (71–77°C) for slicing (approximately 1.5–2 hours after initial high heat) or 190–195°F (88–91°C) for shredding and very tender meat (approximately 3–4 hours total), basting occasionally with pan juices.
6. Remove from oven and let rest 15–20 minutes before slicing or pulling. Serve with pan juices spooned over the meat and traditional sides such as rice and peas or roasted root vegetables.