Caribbean Roast Pork

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1 1/2 - 2 hours


    • 3 lb
      1.5 kg
      Canadian Pork Shoulder Blade Roast, boneless
    • 1 cup
      250 mL
      pineapple juice
    • 1/4 cup
      50 mL
      EACH molasses, lime juice
    • 3 Tbsp
      45 mL
      brown sugar
    • 2 Tbsp
      25 mL
      soy sauce
    • 1/2 tsp
      2 mL
      seasoned salt
    • 1 tsp
      5 mL


Place roast in a resealable plastic bag. Combine remaining ingredients. Pour marinade over meat. Seal bag. Marinate in refrigerator 12-24 hours, turning occasionally. Remove roast from marinade; discard marinade. Place roast in a disposable foil pan. Preheat barbecue on high; reduce heat to medium-low. Turn off one side of barbecue. Close barbecue cover. Cook roast on lightly oiled grill over indirect heat (“off” heat side) for 1 1/2 -2 hours or to an internal temperature of 160ºF (70ºC). Remove from grill; cover loosely and let stand 10 minutes before slicing.

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