Name: Rumba Island Bar & Grills 1 Pound Caribbean Pulled Pork Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb pork shoulder (bone-in or boneless), well-trimmed; 1.25 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 0.125 tsp ground nutmeg; 1 tbs olive oil; 0.25 cup fresh lime juice; 0.25 cup orange juice (preferably fresh); 2 tsp soy sauce; 1 tbs light brown sugar, packed; 3 scallions (green onions), white and green parts, roughly chopped; 3 garlic cloves, peeled; 1 tbs fresh ginger, peeled and sliced; 3 fresh thyme sprigs (or 1 tsp dried thyme); 0.5 fresh Scotch bonnet or habanero pepper, stem removed (optional for heat); 2 tbs apple cider vinegar; 0.5 cup vegetable or chicken stock; 1 tsp light brown sugar (additional, optional to glaze); 1 tsp butter; 2 tbs fresh cilantro or parsley, chopped (for garnish); 4 lime wedges (for serving); 4 soft rolls, rice, or tortillas (for serving)

Method

Pulled Pork

Prep Pork

Pat the 1 lb pork shoulder dry with paper towels. Trim large exterior fat pockets if desired, leaving some fat for flavor. Season all over with 1.25 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp ground allspice, 1/4 tsp ground cinnamon and 1/8 tsp ground nutmeg; rub the spices into the meat.

Sear

Heat 1 tbs olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat until shimmering. Add the pork and sear on all sides until well-browned, about 3–4 minutes per side. Remove the pork to a plate.

Marinade / Braising Liquid

Make Marinade

In a blender or food processor combine 1/4 cup fresh lime juice, 1/4 cup orange juice, 2 tsp soy sauce, 1 tbs light brown sugar, 3 roughly chopped scallions, 3 garlic cloves, 1 tbs sliced fresh ginger, the leaves from 3 thyme sprigs (or 1 tsp dried thyme), and half a small Scotch bonnet or habanero (optional). Blend until smooth. Stir in 2 tbs apple cider vinegar and 1/2 cup vegetable or chicken stock to loosen the mixture.

Braise

Return the seared pork to the Dutch oven and pour the marinade/braising liquid over it. The liquid should come up roughly one-third to halfway up the pork; add a little more stock or water if needed. Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated 300°F (150°C) oven. Braise until the pork is very tender and easily pulls apart with a fork, about 2 to 2.25 hours for 1 lb (check at 1.5–2 hours).

Check & Rest

Check once during braising to ensure liquid has not fully evaporated; add 2–4 tbs water or stock if it looks dry. When pork is fork-tender, remove the pot from the oven and transfer the pork to a cutting board. Let it rest 10 minutes uncovered so juices redistribute.

Finishing & Serving

Shred

Using two forks or tongs, shred the pork into bite-sized pieces, discarding any large pieces of tough connective tissue. Skim any excess fat from the braising liquid in the pot. Return the shredded pork to the pot with the braising liquid.

Reduce Sauce (optional)

Place the pot over medium heat and simmer the braising liquid with the shredded pork until slightly reduced and glossy, about 5–8 minutes. Stir in 1 tsp additional light brown sugar and 1 tsp butter to round out the flavor and help glaze the meat. Taste and adjust seasoning with a pinch of salt, pepper, or more lime juice if desired.

Garnish & Serve

Stir in 2 tbs chopped fresh cilantro or parsley. Serve the Caribbean pulled pork hot with lime wedges and your choice of soft rolls, rice, or tortillas. Leftovers keep well refrigerated for up to 3–4 days.