Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Butt Roast - Caribbean Recipe
    Lost? Site Map

    Pork Butt Roast - Caribbean

    Pork Butt Roast - Caribbean. Photo by GaylaJ

    1/1 Photo of Pork Butt Roast - Caribbean

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    15 mins

    3 hrs 30 mins

    Derf's Note:

    The other white meat, delish! Roasted! Chill time is 8 to 12 hours, not included in cook time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut small marinating slits all over the roast.
    2. 2
      Combine half of the garlic, oregano, pepper flour and olive oil.
    3. 3
      Rub all over the roast.
    4. 4
      In a food processor or blender, puree remaining half of garlic, onion, salt and allspice.
    5. 5
      Rub mixture over the roast.
    6. 6
      Cover and chill for 8 to 12 hours.
    7. 7
      Place roast, fat side up, on a rack in a shallow roasting pan.
    8. 8
      Bake at 325°F degrees for about 3 1/2 hours.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on October 31, 2007

      55

      The meat is so tender! I have to try every recipe twice to rate it, this is a priceless recipe. I added Lime juice to the onion mixture and it was even more tender! I tryed the third time leaving this in an oven at 250 with pan 1/4 filled with water,with skin side up and letting it cook for 10-12 hrs or overnight covered,remove the cover meat will be falling apart tender but dont diturb til you cook it at 375-400 for and extra 30-45 min and baste it with baster getting the dark bits at bottom of pan,cook until you see the color get dark,for flavor flavor flavor!!!! (I also added more lime juice with a little cumin,cayenne,and Goya Sazon w/coriander and aichote)Once I tried stuffing spanish olives in the marinadeing slits. This roast is AWESOME and you can be more creative with it too. I would recommend getting a roast with a bone in it (most do)and cutting it into sections for 3+lbs 2-3 cuts is good enough(not seperated from bone,just so they are open for the marinade and it leaves more crispend areas(the crispyness is where all the flavor is!)great for tacos too! Thanks Derf, I love what you have posted.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2004

      55

      Wonderful flavor! I used a 3 lb. roast and cooked it for 2 hours in my convection oven - it was perfect - the outside had crusted nicely and inside was tender and yummy! I used the exact amounts of ingredients even though I only had a 3 lb. roast and I also chilled it for about 14 hours - Thanks Derf for this keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2003

      55

      This was easy to prepare and I really liked the seasonings. The only reason this wasn't a 5-star is because the roast just wasn't tender after cooking it as directed. But the outside seasonings were great! I decided to then put cooked roast into crock pot with a little liquid, cooked it for several hours, and voila.... tenderness with great flavor! I believe this recipe would be excellent if using a pork loin rather than a pork but roast.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

    Advertisement

    Nutritional Facts for Pork Butt Roast - Caribbean

    Serving Size: 1 (61 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 107.9
     
    Calories from Fat 41
    38%
    Total Fat 4.6 g
    7%
    Saturated Fat 1.2 g
    6%
    Cholesterol 35.7 mg
    11%
    Sodium 329.1 mg
    13%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.6 g
    2%
    Protein 12.8 g
    25%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites