With the busy schedule we live (even though I work from home) I try my best to have a family meal on Sundays. And it seems that too is becoming harder to schedule with our girls being older now and having so many plans of their own. I remember how nice it was to have a Sunday lunch (probably the most important meal in the Caribbean) with everyone when we were growing up on the islands. The scent, the food, family being together and the “ethnic fatigue” that makes you want to sleep after that amazing meal. Though our girls may never experience that, at least they will recall Sunday dinners when they grow up and have a family of their own. Do you have a tradition when it comes to meals? Leave me your comments below.
1 pork loin roast, about 4-5 pounds (you can use boneless, but I like the extra flavour from the one with the bone intact)
1/4 cup sugar
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon black pepper (fresh ground is best)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
1/2 teaspoon Hot pepper sauce (or Tabasco)
1/2 cup lemon juice (3 to 4 lemons fresh squeezed)
1 cup water
1/2 cup vinegar
Note: This in NOT a traditional dish from Trinidad and Tobago, but I’m positive you’ll love it.
Note: Many pork loins you get at the butcher or grocery may have the fat trimmed off it. If you can, get a cut with a thin layer of fat on the top (see my pic below) While it cooks in the oven that fat will help keep the meat from becoming too dry.
Start by preparing the baste well be using, by combining all the ingredients (except the pork) in a medium saucepan and then bring it to a boil. Allow it to simmer for about 7-10 minutes. I use a whisk to help everything mix together properly.
Then preheat your oven to about 325 while your baste simmers. I also wash the meat off with some cool water and dry it off before placing into my roasting pan. If you don’t have a pan with a cover, you’ll need some aluminum foil to tent the pan to seal in the juices while it roasts for the first couple hours.
Now your oven should be ready. Spoon some of the baste we just made onto the pork loin, cover the pan and place on the middle rack of the oven. Let that cook for about 2 hrs at the temp we set. Continue basting (spoon on) every 25 minutes or so. In my case I like pouring the entire basting liquid I prepared into the roasting pan and baste from that. Please note that since we used vinegar in the liquid, you will get a strong smell every time you open the roasting pan. Vinegar is one of those things our noses are very particular about, since we don’t use it as much in the Caribbean as it’s done in North America. Don’t be alarmed… your entire house will have a wonderful smell as this slowly cooks away in the oven.
Allow this to cook for about 2 hours, then remove the lid and allow it to cook for another 30-45 minutes with the lid off. Remember to keep basting. With the lid off you’ll notice that the fat (BTW, place the fat side up in the pan when roasting) will start to get dark and almost look as if it’s burning. Don’t worry about that. That’s added flavour 🙂
1. After removing from the oven, allow the meat to rest a bit before slicing. This will allow any juices to redistribute back to the meat and help the meat itself relax.
2. The sauce at the bottom of the pan will be a bit tangy from the lemons and vinegar. It’s up to you to use it as a drizzle on the slices of roasted pork. But I find that our girls don’t really care for it.
So guess what I’m having for lunch today? Yes, roast pork sandwiches with a garlic/mayo/mustard sauce and slices of red onions.
Let me know if you have any questions by leaving me a message in the comments box below.
Your recipes are just incredible. Thank you so much for sharing your wonderful food delights…Jeanne
Another fabulous recipe Chris.
Chris would some orange juice at the end not take away the lemon and vinegar taste
I will try your roast pork this week-end.Ps by the way when will you be going to St.Lucia.I am hoping to be on the island in August 2015 for x2 weeks.Hope we meet up???Vince.
i like to put it in for 15 to 30 mins in a flat pan at 425 pre heat.i find it craks the skin really well and then back down to 360.children luv the crackling.the drippings are great for what we call “de gravy”!!lol.merry christmas!!PS the skin should be well salted and pre brushed with vinegar.
Chris, I am not a fan of pork. Can you use this recipe to make roast beef? Thank you.
OMG CHRIS THIS WAS THE BEST PORK ROAST I EVER HAD!!!!!!SO JUICY AND MOIST,AND THE FLAVOR FROM THE SAUCE WAS DELICIOUS ….HUBBY AND SON LOVED IT:)))) THANKS CHRIS
Looks great can't wait to try it, will let you know how it turns out
This is a must try pork dish I think I like it already, I will give my comments when I do.
love this we make ot alil different in puerto rico but i will try ur way
I'm making this today. I don't have any vinegar, so I'm using a bit of green seasoning. Fingers Crossed!!! Amanda
Hi Chris! 🙂 I'm not too sure if I'm glad to have stumbled upon your recipe. It's almost midnight my time … not exactly the perfect time of day to be craving for something. 😉 Kidding aside, this looks amazingly simple to make. I'll try this for Sunday lunch!
My husband will love this! At least, I hope so! 🙂 I've been hogging kitchen duty for the past couple of weeks and have always been on the look out for great, easy to do recipes. I never knew that cooking can be this fun! I really enjoy it. 🙂
Followed the instructions to a T…. loved the results!! Delicious!!! However, unlike the author's kids, my kids loved the drippings. Works great with mashed potatoes.
this looks delicious.I'll surely try it.and love it .I love pork.
hmm looks very delicious, time to cook.
This looks simple enough to cook … even for a busy, stay-at-home mom like me. This seems like a fuss-free, mouth-watering, "comfort food" type of meal. This is a must try for me! 🙂
It;'s one of those things where you can place it int he oven and do other things while it slowly cooks.
Your roast pork looks really good. As for my part, I prefer to pork shoulder for a roast, I find it meaty with the right amount of fattiness to keep it moist.
I bet that sauce you served it with was mighty yummy.
thanks for stopping by and sharing your thoughts.
6 cups water
1 teaspoon salt
16 young okra, stemmed, sliced
4 tablespoons butter
8 ounces cornmeal
1 cup cooked corn
Bring a pot of water to a boil on the stove. Add the salt and the okra. Add 2 tablespoons butter and stir until dissolved. Stir in the cornmeal and continue stirring mixture over low heat for about 10 minutes. Stir in the corn.
Grease a serving dish with the remaining 2 tablespoons of butter. Pour mixture into dish. Can garnish with fresh tomatoes, sweet bell peppers, and parsley.
Monica, thanks a million.
This is the 2nd recipe I’ve tried from your site and I am very pleased. I thought it would be difficult but it was really easy to make. Very tasty and moist. My family loved it! Thanks Chris. By the way, do you have a recipe for coo-coo?
Jenelle, thanks for taking the time to comment. “Coo-Coo”.. there’s something I’ve not heard in years. I’ll have to consult my dad on this one. stay tuned.
Absolutely Tuty. To be quite honest I think the “butt” will work best, as you would be able to get “pulled” pork if it cooks a little longer.
Looks simple enough to make. May I assume that pork butt will work too? I haven’t been lucky to find well marbled pork loin that wouldn’t result in dry roast.