Pork Shoulder Roast Recipe
Pork shoulder roast is cooked low and slow in the oven until the meat is tender and packed with flavor. Roasted pork shoulder takes time, but the simple prep makes it an easy choice for Sunday dinner, holidays, or feeding a crowd.
Servings: 20
Ingredients
- 6-8 lb pork shoulder
- ½ cup Caribbean green seasoning
- ¼ cup jerk marinade
- ¼ cup mojo marinade
- 1 tbsp Jamaican meat seasoning
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp adobo seasoning
- 1 tsp paprika
- 1 tsp dark brown sugar
- 12 whole garlic cloves
- 12 cloves
- 1 yellow onion roughly chopped
- ¼ green bell pepper roughly chopped
- ¼ red bell pepper roughly chopped
- 1 tsp pimento seeds/allspice berries
- 4 thyme sprigs
Instructions
- Rinse the pork shoulder with lime, vinegar, and water, then pat it dry with paper towel. Use a knife to make 12 one-inch piercings all around pork shoulder.
- Rub the green seasoning, jerk marinade, and mojo marinade all over the pork shoulder. Partially pull back the skin to get seasoning under there also. In a bowl, mix together the Jamaican meat seasoning, seasoned salt, black pepper, adobo seasoning, paprika, and dark brown sugar. Season the pork all over with the seasoning mixture. Stuff the piercings with one garlic clove and one clove each.
- Add 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.
- Preheat the oven to 400 degrees Fahrenheit. Transfer the seasoned pork shoulder to an oven-safe baking bag. Follow package instructions for the baking bag, as some require a few piercings to be made in the bag to vent.
- Place the baking bag with the pork shoulder on a roasting pan. Roast at 400 degrees for 30 minutes.
- Reduce the heat to 325 degrees and roast for another 3.5 hours.
- Optional: For the last 30 minutes, remove the roast with its juices from the baking bag, turn the heat up to 400, place the roast back into the roasting pan, and bake uncovered for the remaining 30 minutes for crispier skin.
- 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 white rice or rice & peas, fried plantains, and salad.
