Caribbean Pork Roast

David Ulmer

"I picked this recipe from a friend. I made some changes to add spice for my own pleasure."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  1. 1. Drain pineapple juice, reserving juice. Combine ½ cup pineapple juice, brown sugar, cumin, cinnamon, thyme, basil, chile powder, red pepper, & garlic in small bowl to create marinade. Mix roast and marinade in a sealable plastic bag or glass marinade dish and refrigerate for 4 hours or overnight.
  2. 2. Preheat oven to 350. Cut sweet potatoes into 2 inch slices and cut onion to 8 wedges and pineapple rings into quarters.
  3. 3. Remove roast from marinade and rerserve 1 cup. Place roast in rectangular baker. Place veggies and fruit around roast. Pour reserved marinade over roast, sprinkle all with salt and pepper. Cover and bake for 1 hour.
  4. 4. Remove lid and continue to cook for 15 minutes or until thermometer reads preferred temp (155 for Medium). Let stand for 10 minutes before carving.
  5. 5. Serves 6


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