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{August 24, 2008}   “Caribbean” Crockpot Roast

Ok, so I found this recipe claimed it was a Caribbean Pork Roast…I know nothing about carribean food so I dunno if it actually is or if it is even very Caribbean inspired but that’s ok (my beloved Joy of cooking had pretty much just soups so what can you do if you don’t want soup?). I was trying to make something for Joelen’s Caribbean Challenge and really don’t know caribbean food. I’m sure there’s a decent chance that after I read the round-up posted I will learn I knew more than I thought about Caribbean food without realizing it but that’s ok. Oh and for the record, the challenge is long over am I didn’t make the deadline, but I was planning to make this:

And this recipe wasn’t originally in the crockpot, it’s just hot out. And as always when I put a pork roast in the slow cooker I do it in two steps to drain off the superfluous grease (and perhaps that could also be why I always avoid the mystical ‘cat pee smell’ a certain someone finds). But it required little tweaking to do so, however, I think next time I will bypass both oven and crock and do it on the stovetop with pork steaks or chops because of the citrus…

“Carribean” Crockpot Roast
5 lb pork roast
2 c orange juice
1/2 c ea: sweet dark rum, key lime juice (you can juice your own, I just think key limes are such a pain)
1 T ea: cumin, hot pepper sauce [after trying it I would cut the cumin back or out as it was overpowering and a bit too peacockish for a dish with so many flavors…]
1/2 T ea: allspice, blk pepper, salt
1 yellow onion
1/2 head of garlic, cloves halved and peeled
1 green bell pepper
1.5-2 in hunk ginger, cut into sixths
[in theory, I believe this called for finishing off with: 1/4 c dry white rum and 1/2 c lime juice–and I even had 6 limes ready to juice to be sure I could do it… but I decided last minute to nix it, Little Hawk was here and doesn’t like rum and I figured the kids didn’t need it either… but feel free to add it as I think it would work well especially the additional lime…]

Season the meat with s/p and sear the roast on all sides. Put in crockpot on HIGH 2-3 hrs, remove and drain off fat and juices, and refrigerate. Put sliced onions in bottom of crock, followed by roast, pour over oj, key lime juice and seasonings along with garlic and ginger reduce to LOW. When starting rice add chopped bell pepper… [I used the chilled pork juices, minus the fat layer, to cook the rice but you could just use water and a bit of salt]

the pork has reached temp and getting ready to drain the runoff so the fat can be removed...

2-3 hrs into things: the pork has reached temp and getting ready to drain the runoff so the fat can be removed...

Served over the rice... dishing up it is really not visually striking so maybe using more colorful peppers could be... *shrugs*

Served over the rice... dishing up it is really not visually striking so maybe using more colorful peppers could be... *shrugs*

 

 

 

 

 

 

 

 

 

The rest of this dinner was sort of attempting to be in keeping with the theme so feel free to check out the Pineapple Sweet Potatoes and Chili Fried Bananas (sorry but since we’d already eaten the broccoli slaw anyway I didn’t bother with the Mojo).

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