Steel-Drum Pork

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 561.0
  • Total Fat: 29.8 g
  • Cholesterol: 158.0 mg
  • Sodium: 200.0 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 57.4 g

View full nutritional breakdown of Steel-Drum Pork calories by ingredient


Introduction

A great Caribbean inspired pulled pork inspired by a recipe from the Four Seasons hotel in Vancouver. Great over rice, mashed yucca root (or potatoes) or on good crusty bread! A great Caribbean inspired pulled pork inspired by a recipe from the Four Seasons hotel in Vancouver. Great over rice, mashed yucca root (or potatoes) or on good crusty bread!
Number of Servings: 10

Ingredients

    1 6 lb bone-in pork shoulder, scored lightly
    2 large heads garlic, peeled and separated
    3 tbsp coarse salt
    2 tbsp ground black pepper
    ¾ c orange juice
    ¾ c lime juice
    1 ½ c onions, sliced thin
    1 tbsp oregano
    ½ c chicken stock
    1 c white wine

Directions

Make a paste of garlic, salt and pepper.
Combine orange and lime juices, onions and oregano.
Add paste and blend well.
Heat chicken stock and wine until almost boiling. Pour over liquid over the rest of the marinade.
Allow to cool.
Pour over the room-temperature pork. Place in refrigerator.
Marinate 3 days, turning once each day.
Preheat oven to 275F.
Place pork and marinade into a large roasting dish and cook 9-10 hours.
Every hour, baste pork with the marinade and juices. If meat begins to over-brown, cover in foil.
Shred pork and serve over mashed yucca or rice. Sauce with remaining, strained marinade.

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.