crisp roast pork

Name: CRISP ROAST PORK
Prep time: 15 min
Cook time: 3 h
Yield: 10
Cuisine: Caribbean
Ingredients: 2 tablespoon(s) cumin seeds; 1 tablespoon(s) black peppercorns; 2 tablespoon(s) dried oregano; 1/2 teaspoon(s) cayenne pepper; 12 clove(s) garlic; - kosher salt, to taste; 8 pound(s) bone-in skin-on pork picnic shoulder; 1 cup(s) fresh orange juice; 1/2 cup(s) fresh lime juice; 2 tablespoon(s) olive oil

1 Pinch

Lynn Dine

Tampa, FL

Updated on Jul 22, 2016

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.

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prep time 15 Min

cook time 3 Hr

method Roast

yield 10-12 serving(s)

Ingredients

2 tablespoons cumin seeds
1 tablespoon black peppercorns
2 tablespoons dried oregano
1/2 teaspoon cayenne pepper
12 cloves garlic
- kosher salt, to taste
8 pounds bone-in skin-on pork picnic shoulder
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons olive oil

How To Make crisp roast pork

Step 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.

Step 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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