Explosive, electrifying, these are some of the words that come to mind when I think of this Caribbean pork butt roast. I have not had meat like this since my family and I ate dinner on vacation a few years ago. They brought it around to the table right off the spit, and it was mind-blowing. Since then I’ve been searching for a recipe and by luck I finally found it!
This is a knock your socks off, packing a punch flavor that comes with all the expected flavors. The key is to plan ahead and make sure that the meat rests in the season for 8-12 hours at least. The reward is the juiciest roast you’ve ever let grace your mouth.
Recipe and photo courtesy of Food.com
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Quick Tip: Add more lime juice with a little cumin, cayenne, and Goya Sazon w/coriander and aichote for extra flavor and baste, baste, baste!
I don’t have a convection oven. How long do I cook the roast for, and what temperature?
What great ideas. Can,t wait to try them.