Pork Roast Guadeloupe Caribbean Recipes

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.

PORK ROAST GUADELOUPE (CARIBBEAN)

Steps:

• To make the marinade, combine water, onion, garlic, lime juice, olive oil, jalapeno pepper, the 1/2 teaspoon of crushed dried thyme, salt & pepper.
• Place pork loin in a plastic bag & pour the marinade over the pork loin. Close the bag securely & put the meat in a bowl in the refrigerator for up to 6 hours, occasionally rotating the bag to allow the marinade to coat the meat.
• About 10 minutes before the marinating is finished, preheat the oven to 350 degrees F.
• When finished marinating, take the pork loin out of the bag & put it on a rack in a roasting pan, while setting aside the marinade.
• Roast the loin for at least 50-60 minutes or until desired doneness (at least 165 degrees on a meat themometer).
• Remove meat from the pan & cover with foil, letting it stand for 10 minutes.
• Meanwhile strain the remaining marinade into a small sauce pan.
• Deglaze pan with 1/2 cup of the beef broth, then pour this broth mixture in with the strained marinade, along with the 2 teaspoons of sugar & the 1/4 teaspoon of crushed dried thyme.
• In a small container combine the rest of the beef broth with the cornstarch, then add this to the sauce pan, cooking & stirring until thickened & bubbly, about 5 minutes. Stir in the parsley, then remove from heat.
• Slice the meat & serve it with the sauce.

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.

SLOW-COOKED CARIBBEAN POT ROAST

Steps:

• Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.

CARIBBEAN ROAST PORK LOIN

Steps:

• Preheat oven to 350°. Mix first four ingredients; rub over roast. Place on a rack in a roasting pan. Roast until a thermometer reads 145°, 1-1/4 to 1-1/2 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.