Ingredients for Pork Butt Roast Caribbean
- Pork Roast
- Garlic Cloves
- Dried Oregano
- Fresh Ground Black Pepper
- 1 tablespoon all-purpose flour
- 1/4 cup olive oil
- 1 medium onion, chopped
- 2 teaspoons salt
- 1 tablespoon ground allspice
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How to Make Pork Butt Roast Caribbean
- Preheat oven to 325°F (160°C).
- Using a sharp knife, cut several small slits all over the pork butt.
- In a small bowl, combine 1/4 cup olive oil, 2 tablespoons ground oregano, 1 tablespoon freshly ground black pepper, 1 tablespoon flour and 2 cloves of minced garlic.
- Rub the mixture thoroughly all over the pork butt.
- In a food processor or blender, puree the remaining 4 cloves garlic, 1 medium onion (chopped), 2 teaspoons salt, and 1 tablespoon ground allspice.
- Spread the garlic-onion puree evenly over the pork butt, ensuring complete coverage.
- Cover the roast tightly with plastic wrap and refrigerate for 8-12 hours.
- Place the pork butt, fat side up, on a rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.
- Roast for approximately 3 1/2 hours, or until the internal temperature reaches 190-195°F (88-91°C) and the pork is easily shredded.
- Let the pork rest for at least 15 minutes before shredding and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
2g
Fat
6g
Carbs
1g
