Place roast in a large foil pan ( for barbecue ) or a roasting pan ( for oven ). Combine garlic, ginger, sugar, hot pepper, thyme,allspice, salt and cinnamon in a bowl. Stir in 1 tbsp of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes.
Meanwhile, preheat the barbecue to high or the oven to 350 F. Combine the remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around the pan but not touching the roast.
If barbecuing, turn 1 side of barbecue off and reduce the other burner(s) to medium high or a temperature required to maintain 350 F. Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 1/2 hours.
Uncover and baste roast with pan juices and grill or roast uncovered for 30 to 45 minutes longer, basting twice more until fork tender and a meat thermometer reads 170 F. Tent with foil and let stand for 15 minutes on carving board. Transfer roast to a cutting board, and slice thinly. Can be served with Mango Salsa if desired.
Originally Submitted
7/1/2011
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You can add this Slow-Barbecued Caribbean Pork recipe to your own private DesktopCookbook.
