This Pork Shoulder Roast recipe is slow-cooked with a delicious Caribbean mojo marinade and dry rub.

So it’s January 2018, and this pork shoulder roast recipe was originally published in August 2012. A lot has changed in the blogging world over the last 5+ years. Pinterest brings a nice flow of traffic to this post, and while I love that it’s these old school smartphone pics that bring people here… well, they’re kinda sad. So now, I’m adding new photos -and- my first “cooking show” style video. I hope this brings new life to this amazing recipe. I’m integrating new text with the original text {and even sharing the original photos at the bottom} so I hope you can enjoy the post with its new energy and content! Oh, and this pork shoulder roast recipe… it’s still insanely amazing!

Original intro: We often do family potlucks at my house with my sister and my parents. Usually it’s a ‘bring whatever you want’ kinda thing, and we end up with something like baked ziti, chicken fingers, and cole slaw, but this past Friday, we actually chose a theme. I decided to go and try caribbean food after finding this delicious Pork Shoulder Roast recipe in Food & Wine magazine. Here’s my variation on the recipe!

 

 

Pork Shoulder Roast Ingredients:

• 1/2 cup onion, roughly chopped
• 2 large garlic cloves
• 1 cup fresh-squeezed lemon juice
• 1 cup fresh-squeezed orange juice
• 2 tablespoons white wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1 1/2 teaspoons ground cumin
• One 5-pound, bone-in Boston butt (pork shoulder, butt end)

 

Pork Shoulder Roast Directions:

1. To begin, preheat the oven to 375°F and set a rack in a roasting pan. Trim some of the fat from your pork roast as needed.This is a slow-cooked pork roast with minimal prep time, which pretty much makes it an ideal recipe for the work-from-home mom. I can prep it first thing in the morning, it’s ready mid-day, and I can have it on the table for dinner. I purchased this pork butt the morning I made it, so I had no time to marinate it. That is perfectly okay because this recipe is just that flavorful!
2. To make the wet marinade: In a blender, combine the chopped onion, garlic cloves, orange juice, lemon juice, Worcestershire sauce, and vinegar. Puree until smooth. {Side note – I definitely prefer fresh-squeezed orange and lemon juices to the kind you buy at the store. This way, you get a nice mix of pulp and juice. If you don’t have time to squeeze the fresh fruit, store-bought juice works well, too}.
3. To make the dry rub: Combine the garlic powder, onion powder, salt, black pepper, and cumin.
4. Place your pork shoulder on a rack inside a large roasting pan. Pour half the wet marinade over the pork. Then sprinkle half the dry rub over the pork. Place the pork in the oven for 3 hours.
5. After 3 hours, turn the temperature down to 275°F. Pour the remainder of the wet marinade over the pork and sprinkle half the dry rub over the top. Place the pork in the oven for 2 – 2.5 hours. You will know it is done when it reaches an internal temperature of 180°F. Remove from the oven and allow the pork to rest about 20 minutes before slicing. The texture should be that of almost like a roasted turkey or prime rib, rather than a pulled pork. This delicious recipe is now ready to serve!

This Creamy Jerk Sauce is great on the Pork Shoulder Roast recipe

Ingredients:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 jalapeno
• 1 garlic clove
• 1/2 small onion
• juice of 1 lime
• 1 T fresh ginger
• 1 T fresh thyme
• Salt & pepper to taste

Place all ingredients in blender until pureed.

I originally shared this recipe as part of a potluck dinner I hosted for my family at my house. Life has changed for us a lot since then. The kids were 1 and 3 years old. My dad joined us, and he has been gone for over a year. My sister and mom owned homes just minutes from our home, and now we live more than 4 hours away. Life has simply changed since.

So to honor my original post, I’m including these images of what we served at the Caribbean dinner. This included grilled plantains, brown stewed chicken my dad made, Jamaican rice & peas, and salad. And for dessert, I made the Bonefish Grill Jamaican Coconut Pie with Rum Sauce. I made mine with unsweetened coconut, so it was less sweet and a slightly different texture, but still very yummy! And check out that awesome flambe on the rum sauce!

So that was my 2018 update to this 2012 recipe. What do you think?

Are you going to try this Pork Shoulder Roast Recipe? If so, leave a comment below!