In Memory Of Karen Nicole Smith, 1972 - 2016

The Ultimate Oven Roasted Pork.

There’s nothing quite like the aroma of roasting meat in the oven, especially when you have that eager anticipation of  a lovely dinner. Though over the years I’ve modified this recipe from it’s original beginnings (our mom’s recipe) , it really one which I’m very proud and excited to share. As with the other recipes in the “ultimate” series, you’ll find that this roasted pork  will be an instant hit with your family and friends. And if by chance you have any left the following morning, don’t hesitate in making up a sandwich or two… you’ll be counting down the lunch hr at work.


 

You’ll Need..

4 lbs Pork *
1 cup orange juice
1 cup vinegar
1/2 teaspoon cinnamon
thick slice of ginger (about 1-2 tablespoon)
2 cloves garlic
3 tablespoon fresh thyme
1 large onion
3 scallions
1 scotch bonnet pepper (no seeds)
2 tablespoon soy sauce
1 tablespoon olive oil
1/2 teaspoon black pepper
10 pimento berries (allspice)
1 tablespoon brown sugar

Notes: Do try to get a piece of pork which is not overly lean. With some fat or marbling, you’ll have a much more tender and juicy roasted pork. If you want to control the heat, don’t include any of the seeds or white membrane surrounding the seeds from the scotch bonnet pepper. At first you may think this is overly spicy, but the other flavors we add will help balance things.. trust me!

First up we must make the marinade so we can infuse this lovely piece of pork with some wicked flavors. Give the scallion, thyme, onion, garlic, ginger and scotch bonnet pepper a rough chop, then place everything (except the pork) into a food processor (or blender) and puree for a minute or two. If you don’t have a blender or food processor, chop everything mentioned above very finely and mix in the other ingredients.

Wash and pat dry the pork, then place it in a deep bowl (or large zip lock bag) and pour the marinade over it. Give it a good toss, cover with plastic wrap and set in the fridge to marinate for a couple hours (at least).

Place the well seasoned pork into a roasting pan (with a cover)  and pour in all the marinade into the pan as well. Set your oven at 400F and place on the middle rack for 1 hour. After 1 hr, flip to the other side and go for another hour. Be sure to baste the pork as it roast with the marinade at the bottom of the pan.

After 2 hours, remove the lid and roast for another 15 minutes to give it some lovely colour and to reduce the gravy at the bottom of the pan. Remember to spoon some of that gravy over the pork as it roasts. I like my pork well done, but you can certainly tailor it to your liking. You’re looking for an internal temp of 160 F.

You would have noticed that I didn’t add any salt to this, that’s because I found that the soy sauce gave it all the salt I needed. But I’m sure you may want to add about a 1/2 teaspoon or so.. to your liking. The orange juice wasn’t fresh squeezed if you’re wondering. Cover and allow to rest about 15 minutes before slicing through. The gravy at the bottom of the pan will be outstanding, so don’t you dare toss that out. There’s enough here to feed between 5-7 people.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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20 Comments

  1. Sunshine
    December 24, 2018 / 4:33 pm

    This recipe has been God sent…I use is when I do roast beef as well the marinade really makes it juicy.moist and delicious.

    When I made this for Thanksgiving it was all my family talked about.

    Thank you Chris

  2. kevin
    November 22, 2018 / 6:51 pm

    Hi, what vinegar shall I use is it distilled malt or rice vinegar.

  3. Spice Gal
    June 7, 2015 / 9:26 am

    Hey Chris. Thanks so much for sharing your outstanding cooking methods and secrets with us!
    Can you do some more single meals for 1-2 persons? It’s so hard cooking for one without a bunch of left overs that eventually get thrown out!

  4. Terry Robertson
    March 8, 2015 / 4:40 pm

    How would I cook this is a crock pot? It looks great, and I don’t want to overcook it. Thanks!

  5. Sabrina
    September 4, 2014 / 12:47 pm

    This is absolutly finger licking
    thank you

  6. Gallo 4 Pinto
    December 25, 2013 / 3:55 pm

    First. I am in Costa Rica, thus I am not sure that the two pieces of pork I purchased where marinaded the way one might find in the States. Second. I let the meat marinate for four hours. The recipe recommends ‘at least two hours.’ And three. I am not complaining, I am looking for a solution.
    I followed the recipe step by step. When baking I used two dishes, I had two pieces of pork. One dish, a Pyrex, had a top. The other was another Pyrex but I covered with foil.
    Bottom line, in both the meat came out tough and there was a lot of ‘watery’ ‘sweat’ in the pan. It was the consistence of water not a sauce or drippings. I think I ducked all the moisture out of the meat. Any suggestions or corrections?
    Thanks.

    • Barbour
      October 23, 2014 / 8:43 am

      Sounds like you over cooked them, 2x smaller pieces cooked for hours as on the recipe will make the meat tough and dry.

      Half the time or there about for half the weight in the recipe.

  7. Anthony
    December 4, 2013 / 4:06 pm

    For your baked on pans..after dishing out the food.
    Once the pan still holds a warm temperature..spray on grill cleaner(easy off). Recommend for you to do this outside your home. Rinse off and wash

  8. JK
    November 6, 2013 / 3:09 pm

    This was amazing, cook it for a little bit longer with the lid on for softer pork, also less vinegar is a good idea as a cup is allot. add some potatoes and carrots to the pot about 45 mins before end.

  9. banks
    October 17, 2013 / 10:10 pm

    about to try this recipe hope it turns out well

  10. Geoff
    May 8, 2013 / 2:49 pm

    I tried this and it was so good. I don't have impressive skills in the kitchen but everyone thinks I do now. My 9 year old who is very picky ate it up! Did some rice and peas with it and they worked well together. Thanks for the recipes being from the south it's nice to get a way from high salt and fried foods

  11. MARIAM WAHBI
    May 2, 2013 / 6:26 pm

    WONDERFULL RECIPES CHRIS

  12. MARIAM
    May 2, 2013 / 6:24 pm

    THANK YOU CHRIS FOR YOUR WONDERFULL RECIPES

  13. Chris
    April 27, 2013 / 5:05 pm

    Very tempting recipes here, anxious to give them a try.

  14. Hannah
    April 25, 2013 / 5:11 pm

    I must say I do enjoy all of your recipes! As for making stuff with what u have available.
    u have inspired me to cook more and more….. Thanks my sweetie pie has to join a gym now

  15. Margaret
    April 1, 2013 / 8:51 am

    Made this for Easter dinner with a whole leg of pork and marinated it for two days. It was a great hit. Thanks for all the great recipes.

  16. Keitisha
    March 17, 2013 / 1:18 pm

    This was awsome! Thought that the vinegar was going to be too pwerful, but it all worked together. The best was having sandwhiches during the week with the leftovers! Thanks!

  17. stacey
    February 20, 2013 / 3:59 pm

    i never put sugar on my pork and it never came out good as i want it so i am going to try you way now

  18. kerry apps
    February 16, 2013 / 7:38 am

    wow loved making this the taste is amazing thank u

  19. REX
    February 11, 2013 / 11:17 pm

    This definitely sounds like a winner, I'll be trying this one for sure. I'm thinking about 1 tsp allspice is what you mean by 10 berries.

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