Caribbean roast pork from Jubilee: Recipes from Two Centuries of African-American Cooking (page 221) by Toni Tipton-Martin

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

pattyatbryce on November 20, 2023

I din't love this as much as other pork recipes that we've made. The sugar made it too sweet and it was calling for some cayenne or something for some heat. Per others, I did cook it at 250 deg F and it came out moist with a perfect temp.
DFarnham on August 09, 2021

As amazing as you think it's going to be! Served with Maque Choux and plain rice for a perfect dinner.
chawkins on May 08, 2021

This was delicious even though I only marinated for about 30 minutes. The only problem I had was the paste she told you to spread on the roast for the last hour and a half of cooking was not a paste for me. It was liquidy with a lot of undissolved sugar in it, but it did result in a crispy delicious crust for the roast.
bernalgirl on September 24, 2020

The rub and glaze perfectly complement the flavor of this meat, and those crispy outside bits are irresistible. Perfect for family dinner or entertaining. For a special but easy weeknight meal, I make it with a boneless pork loin roast, cooked 20” per pound.
Lsblackburn1 on June 30, 2020

I should have read these notes first because I kept mine at 350 the whole time and it ended up a bit on the dry side (not all, but I’m super critical of myself!) . The rub was awesome and mostly I’m pretty happy with how it came out.
Barb_N on June 28, 2020

I knew this was going to be amazing when I assembled the dry rub. Marinated it for 24 hours and took it low and slow- 250 degrees after the first hour. Just coming out of the oven the rum predominated, but that dissipated quickly. This was mind blowing. Served with sautéed corn derived from the Maque Choux recipe, and a simple coleslaw of Napa cabbage, mayo & cider vinegar.
Smokeydoke on June 15, 2020

This was delicious. I cooked it at 250F till an internal temp of 190F and it was just shy of pulled pork. I served it with coconut rice and green peas, the perfect pairing. Photo included.