Caribbean Style Pork Roast

Culinary Tools:

  • Paring Knife
  • 5-quart Mixing Bowl with cover
  • 2-quart Mixing Bowl with cover
  • 6-quart Dutch Oven with Dome cover

Cooking time: 2 hours  Serve: 12 portions (6-ounce each)


  • 4½ pounds boneless Pork Shoulder
  • 1 cup Italian dressing Light
  • 1/4 cup orange juice
  • 2 Teaspoons lime juice
  • 2 Teaspoons lemon juice
  • 1/2 cup dry sherry
  • 1/2 Teaspoon ground cumin
  • 3 cups onions, chopped
  • 3 Teaspoons fresh garlic, minced
  • Salt and pepper to taste (optional)


With the Paring Knife make holes in pork. Place it in 5-quart Mixing Bowl.  In the 2-quart Mixing Bowl mix dressing, orange and lemon juices, sherry and cumin. Pour mixture over pork. Add onions and garlic; cover. Marinate pork with mixture and refrigerate for 3 hours or overnight if you prefer.

Preheat 6-quart Dutch Oven for 3 minutes at medium-high heat. Remove pork and set marinade aside. Place pork in the Dutch Oven and brown for 5 minutes each side. Reduce temperature to medium-low, pour saved marinade mixture over pork; cover with Dome Cover. Cook for 2 hours; occasionally baste sauce over pork. If desire, add salt and pepper to taste.  Serve. The remaining marinade after cooking could be used as gravy. Let it cook a little longer until desire consistency.

Chef’s tip: After reducing heat to medium-low, there should just be an occasional puff of steam escaping. If there is no vapor escaping, heat needs to be turned up a little bit. If the steam is coming out too often, heat should be reduced.