Caribbean pork roast from Colorado Collage (page 243) by The Junior League of Denver

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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

  • mharriman on July 12, 2020

    This was absolutely delicious. I had a two pound boneless roast which was perfect for two people with plenty for a second meal and lunch. Lessons learned: There was too much to do in a short period of time at the end. I’ll definitely make this again with timing changes. Instead of waiting near the end of the roasting time to make the glaze, I’ll make it about half way through to have it ready when the roast reaches 160 degrees. I would also put all of the sauce ingredients that will be added to the pan drippings in a bowl as the pork roasts as well. I waited until the pork was nearly 160 degrees and ready to be glazed, which made for a lot to do in a short time, especially since I also making Caribbean red beans and rice. Husband loved this. Would be a good meal when guests are coming for dinner.

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