Slow-Roasted Caribbean Pork Shoulder Recipe

Photo of Slow-Roasted Caribbean Pork Shoulder

Slow-Roasted Caribbean Pork Shoulder

Serves 6

Slow-roasting takes time but requires minimal effort. It results in a beautifully juicy, succulent roast that falls off the bone. A heavy Dutch oven, which retains heat well, is a great choice for this. Marinate pork overnight for best results. It’s fantastic for making Cubano sandwiches or serving with black beans and rice.


  • 4 pounds bone-in pork shoulder
  • 2 cups Mojo Marinade
  • 4 tablespoons extra virgin olive oil
  • 1 yellow onion, cut into 8 strips
  • Kosher salt, to taste


  1. Place pork and marinade into a large, sealed container. Refrigerate overnight.
  2. Preheat oven to 300°F.
  3. Heat a large Dutch oven on medium-high. Add olive oil and onion. Cook, stirring occasionally, until edges brown. Turn off heat.
  4. Place pork into Dutch oven, along with all the marinade.
  5. Transfer to preheated oven and cook 4 hours, or until the bone lifts out easily.
  6. Remove pork to a cutting board and use two forks to shred. Return pork to pot with sauce and stir. Season with salt, to taste.


Amount Per Serving (based on 6 servings)
Calories: 520 undefined
Fat: 33 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 140 mg
Sodium: 720 mg
Carbohydrates: 12 g
Fiber: 1 g
Sugar: 7 g
Added Sugars: 2 g
Protein: 43 g
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