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crisp roast pork

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Private Recipe by
Lynn Dine
Tampa, FL

This is a recipe from "Saveur" website. This is a Caribbean-inspired, garlicky pork roast that really works well with the pork shoulder (with skin on), which will continually baste the meat, with the layer of fat underneath the skin. If you can't find that cut, use a Boston Butt roast. Note: Make sure you plan ahead, this requires 18-24 hours of marinating and this time isn't included in the prep or cooks times.

yield 10 -12
prep time 15 Min
cook time 3 Hr
method Roast

Ingredients For crisp roast pork

  • 2 Tbsp
    cumin seeds
  • 1 Tbsp
    black peppercorns
  • 2 Tbsp
    dried oregano
  • 1/2 tsp
    cayenne pepper
  • 12 clove
    garlic
  • kosher salt, to taste
  • 8 lb
    bone-in skin-on pork picnic shoulder
  • 1 c
    fresh orange juice
  • 1/2 c
    fresh lime juice
  • 2 Tbsp
    olive oil

How To Make crisp roast pork

  • 1
    Toast cumin and peppercorns in a skillet over medium heat, 2–3 minutes. Transfer to a small food processor along with oregano, cayenne, garlic, and 1 tbsp. salt; process to a paste. Cut about twenty-five 1 1⁄2"-wide slits in the pork about 1" deep. Rub garlic paste all over pork, pressing it into slits. Transfer pork to a roasting pan (or as I do, a seal-able plastic bag) . Whisk together orange juice, lime juice, oil, and 2 tbsp. salt in a bowl; pour over pork. Cover and refrigerate, turning occasionally, for 18–24 hours.
  • 2
    Remove pork from refrigerator 2 hours before you are ready to roast, to allow it to come to room temperature. Heat oven to 325°. Roast, basting every 30 minutes, until a meat thermometer inserted in thickest part of pork registers 160°, about 3 hours total. (Add 1 cup water to pan when liquid evaporates; cover loosely with foil if skin gets too dark.) Let rest for 15 minutes, then carve and serve.
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