Pork Roasts of the Caribbean

"That roast has killer flavor."

That's what Spouse Guy said when he tasted this Crockpot Caribbean Pork Roast. I used a rolled and tied pork butt roast. It's a bit fattier than other cuts of pork, but it yielded meat so juicy and tender it literally fell apart when I tried to slice it. A pork loin would be leaner, and probably slice-able, but it might end up a little dry, so be forewarned if you go that route.

With the pork, I served long grain rice and Spirited Sweet Potatoes. The picture and recipe are below.


Crockpot Caribbean Pork Roast

1 boneless pork shoulder roast - 2 - 3 pounds in size
6 cloves of garlic, cut into slivers
1 piece of ginger root, approximately 2 inches, cut into slivers
20 whole cloves
2 T. brown sugar
1 teaspoon dry mustard
1/2 medium jalapeno pepper, finely chopped
1 teaspoon salt
1 teaspoon pepper
1/2 cup dark rum
Juice of one lime
1 tablespoon cornstarch dissolved in 1 tablespoon cold water

On all sides of meat, make small slits. Insert garlic and ginger slivers and whole clove's. Pat roast dry with paper towels.

In a small bowl, combine brown sugar and mustard. Rub all over the roast. (At this point, if you like, you can place the roast under the broiler and broil, turning to ensure that roast is browned on all sides. I did not do this with the roast pictured, although I do believe it would have added to the flavor had I taken time to do so.) Transfer roast to crockpot.

In a small bowl, combine jalapeno, salt, pepper, rum and lime juice. Pour over roast. Cook on low heat for 10-12 hours or on high for 5-6 hours.

Remove roast and keep warm. Skim fat off of cooking juices and pour into a saucepan. Bring to a boil. Add cornstarch-water mixture and stir until thickened, about 1 minute. Serve alongside pork.


Spirited Sweet Potatoes

2-1/2 pounds sweet potatoes (I don't recommend canned, although previously cooked and frozen sweet potato puree is fine)
2 tablespoons butter
1/4 cup firmly packed brown sugar
2 tablespoons bourbon or apple juice (yeah, I used bourbon)
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 egg whites
1/3 cup chopped pecans or walnuts

Preheat oven to 375° F.

Bake sweet potatoes until very tender, about an hour. Remove sweet potatoes from oven; let cool 10 minutes: leave oven on.

Scoop pulp from warm potatoes into large bowl, discard skins.

Add butter to bowl; mash with potato masher until potatoes are fairly smooth and butter has melted. Stir in brown sugar, bourbon, cinnamon and vanilla.

Beat egg whites in small bowl with electric mixer until stiff peaks form. Gently fold egg whites into sweet potato mixture.

Spray 1-1/2 qt. dish with nonstick spray. Spoon sweet potato mixture into dish, top with pecans. Bake until mixture is slightly puffed and nuts are toasted, about 30 minutes. Serve immediately.