6-lb pork shoulder
½ cup Caribbean green seasoning (store-bought or homemade - see recipe in any one of my e-cookbooks)
¼ cup mild wet jerk seasoning/marinade (store-bought or homemade - see recipe in any one of my e-cookbooks)
¼ cup mojo marinade (optional)
1 tbsp Jamaican meat seasoning
2 tsp Adobo
2 tsp seasoned salt
1 tsp black pepper
2 tsp smoked paprika
1 tbsp dark brown sugar
12 whole garlic cloves
½ yellow onion, sliced, roughly chopped
¼ green bell pepper, roughly chopped
¼ red bell pepper, roughly chopped
1 tsp pimento seeds/allspice berries
4 thyme sprigs
1) Use a knife to make 12 one-inch piercings all around the clean, then pat-dried pork shoulder.
2) Rub the green seasoning, jerk seasoning, and mojo marinade (optional) all over the pork shoulder. If you’d like, pull back the skin to get seasoning under there also. Next, season all over with all of the powdered seasonings and brown sugar. Stuff the piercings with one garlic clove and one clove each.
3) Pour the roughly chopped onion, bell peppers, pimento seeds, and thyme sprigs over the pork shoulder. Marinate for a few hours or overnight for best results.
4) Preheat the oven to 425 degrees Fahrenheit. Transfer the seasoned pork shoulder to an oven bag. Follow package instructions for the baking bag, as some require a few piercings to be made in the bag to vent.
5) Place the baking bag with the pork shoulder on a roasting pan. Roast at 425 degrees for 30 minutes.
6) Reduce the heat to 325 degrees and roast for another 3.5 hours.
7) Optional: For the last 30 minutes, remove the roast with its juices from the baking bag, turn the heat up to 425, place the roast back into the roasting pan, and bake uncovered for the remaining 30 minutes for crispier skin.
8) After 4 hours of total oven time, the pork roast is ready. Let it rest for 15 minutes before carving/cutting as desired for serving.
Serve with buttery white rice, black beans, fried plantains, salad, and enjoy!