Bone-in pork butt is an inexpensive, yet flavorful cut and lends itself to a long, slow roast. Jamaican jerk spice adds depth and character to this simple roast.
Slideshow:More Caribbean Recipes
1 large bunches scallions, chopped
4 garlic cloves
2 bay leaves
2 Scotch bonnet peppers
3 tablespoons lime juice
3 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh ginger
1 tablespoons soy sauce
1 tablespoons dark brown sugar
1 tablespoon black peppercorns
1 1/2 tablespoons kosher salt
2 teaspoons allspice berries
3/4 teaspoon ground cinnamon
1 whole clove
1 (4 to 5 pound) bone in pork butt
1 1/2 cups water
How to Make It
Preheat the oven to 350°F.
In a blender, puree the scallions, garlic, bay leaves, Scotch bonnets, lime juice, thyme, ginger, soy sauce, sugar, peppercorns, salt, allspice, cinnamon and cloves. Rub the seasoning all over the pork butt and place in a roasting pan with the water. Cover the pan tightly with foil and roast until the pork is very tender when pierced with a fork, 3 1/2 to 3 3/4 hours. Let cool slightly and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.