Pork Butt Roast Caribbean Recipes

ROASTED PORK BUTT

Steps:

• Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

PORK BUTT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
• Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

PORK BUTT ROAST - CARIBBEAN

Steps:

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

CARIBBEAN PORK ROAST

Steps:

• Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
• Heat oven to 325°F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
• Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
• Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.

CROCK POT PORK BUTT ROAST

Steps:

• Season both sides of pork roast with your choice of dry seasonings.
• In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
• This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.
• While roast is browning, slice large onion into thick slices and separate into rings.
• Place 1/2 of the rings in the bottom of the crock pot.
• Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
• Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
• Cook on low for 8-10 hours or on high for 5 hours.
• You may have leftovers depending on family size and is great for sandwiches!
• Meat should be falling apart.

FALL-APART TENDER PORK BUTT ROAST (PULLED PORK)

Steps:

• Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
• Place the pork in a casserole that is just large enough to hold it and has a lid.
• Sprinkle the roast on all sides with worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
• Place the roast in the oven and immediately turn the heat down to 200°F (95°C).
• Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
• Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
• Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.
• You can also pour off most of the juice if preffered and stir in your favorite bbq sauce after shredding. Heat through in pot on the stove over medium-low heat.
• This should make about 12 sandwiches.