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CARRIBEAN STYLE PORK SHOULDER ROAST WITH MARJORAM

CARRIBEAN STYLE PORK SHOULDER ROAST WITH MARJORAM
This dish is almost as good reheated as it is fresh, so make a big one.

4 cloves garlic, peeled
1 medium onion, quartered
2 tablespoons fresh marjoram leaves
Salt and freshly ground black pepper
2 tablespoons peanut oil
2 tablespoons red wine vinegar
5-7 lb. pork shoulder, trimmed but with some fat left on

Puree first 5 ingredients in a food processor, adding oil in a drizzle. Blend in the vinegar. Rub mixture well into the pork. Let marinate in refrigerator 2 – 24 hours. Preheat oven to 350ºF. Roast pork for about 3 hours, turning every 30 minutes, or until the internal temperature is 150ºF. Let meat rest 20 minutes. Cut in chunks and serve.

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