Tender, juicy pork roast incorporates the flavors of the islands.

Crockpot Island Pork Roast Recipe

 

Pork roast, specifically inexpensive Boston butt, takes on the flavors of the Caribbean in this easy crockpot recipe. Thyme, allspice, and Scotch bonnet peppers are key ingredients in jerk sauce. I’ve added pomegranate and orange juices for just the slightest bit of sweetness as a reminder of those great island tropical drinks.

Oddly enough, the Boston butt is cut from the pork shoulder, and not from the rear of the pig as you might infer. It is a rectangular cut that usually contains a bone which roughly resembles the shape of the number 7. It is comparable to the more aptly-named 7-bone roast on the cow. The boston butt is probably one of the least expensive cuts of meat on the market, usually weighing in at 6 to 8 pounds per piece. I found it on sale for $1.29 per pound, which is a downright bargain that will feed a crowd. The roast should be well-trimmed with a thin fat-cap.

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I like to cook this pork roast a day in advance. Let it cool, then cover and refrigerate with the liquid in a separate container. This makes slicing easier. Then layer in a casserole and cover with foil to reheat. And, about the liquid…even though you will be adding less than 1/2 cup of liquid (via the sauce), you’ll be amazed at how much liquid you’ll end up with. I had over 2 cups at the end of cooking. This is because commercial meats these days are “enhanced” by injections of brine to tenderize and preserve. Refrigerate the gravy and then scrape off the layer of fat that congeals on the surface of the container. The liquid will congeal like jelly due to the collagen from the meat and will be very rich. Simply reheat and serve over the slices.

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The Scotch bonnet peppers are the source of the heat. I’ve specified a very small amount, but if you just can’t handle any heat at all, simple skip the peppers. If you want the true island effect, double the amount.

The crockpot does the work of tenderizing this lean muscle cut. Keep in mind that if you over-cook it, you’ll end up with Island Pulled Pork, which is not an entirely bad idea! 🙂

Crockpot Island Pork Roast Recipe

1 cup pomegranate juice
Juice of one navel orange (about 1/2 cup)
1 Tablespoon butter
1 Tablespoon brown sugar
1 teaspoon Worcestershire sauce
1-1/2 teaspoons ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon dried sage
1/2 teaspoon chopped Scotch bonnet pepper or a pinch of dried red pepper flakes, or to taste, optional
1 medium sweet onion
One 6- to 7-pound Boston butt pork roast
Salt and pepper
Olive oil

Measure the pomegranate juice, navel orange juice, butter, brown sugar, Worcestershire sauce, allspice, garlic powder, onion powder, thyme, sage, and red pepper flakes into a small saucepan. Whisk to combine. Bring to a boil and let it bubble until reduced by half, about 15 minutes.

You will need a 6-quart crockpot for this recipe. Coat the crock with vegetable spray.

Peel the onion and slice into rings. Spread the onions over the bottom of the crockpot.

Pat the pork roast dry with paper towels. Season on all sides with salt and pepper. Place a heavy, hard-anodized or cast iron skillet over medium heat. When hot, coat the bottom of the pan with a thin layer of olive oil. (The oil should shimmer.) Brown the pork on all sides.

Brush the pork on all sides with the pomegranate-orange sauce. Transfer the pork to the crockpot, on top of the onion layer, with the fat cap down.

Pour remaining sauce into the hot skillet to deglaze the pan, scraping up any browned bits, then pour over the pork roast in the crockpot.

Cook on Low for 6 to 8 hours, depending upon desired done-ness. At 8 hours, it will be almost falling apart and may be difficult to remove in one piece. If you plan on slices rather than rustic-style chunks, do not cook longer than 6 to 7 hours.

Yield: 8 to 10 servings

BBQ Bacon Brisket in the Oven Recipe Photo ©2021 Peggy Filippone

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