Caribbean Pork Roast

Recipe by Ck2plz
READY IN: 2hrs




  • Drain pineapple, reserving 1/2 cup juice for marinade.
  • Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 quart colander bowl. Add garlic cloves pressed with garlic press.
  • Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate.
  • Preheat oven to 350°F
  • Using crinkle cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters.
  • Cut each onion into 8 wedges and pineapple rings into quarters.
  • Remove roast from marinade and place in 9" x 13" Baker. Discard marinade.
  • Place vegetables and pineapple around roast.
  • Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with Rectangular Lid/Bowl. Bake 1 hour.
  • Using oven mitts, carefully remove lid/bowl, lifting away from you. Continue baking 15-30 minutes longer or until thermometer registers 155F for medium.
  • Remove baker from oven and let roast stand 10 minutes before carving. Cut about two thirds of roast into thin slices.
  • Serve immediately with vegetables and pineapple.
  • Wrap and refrigerate remaining roast for up to 4 days for use in Paradise Pita Pockets.