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Caribbean Jerk Pork
Source: dLife

Caribbean-style pork in a sweet and spicy citrus marinade.

Prep Time: 8 hours
Cook Time: 90 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 225.5
Total Carbs 2.8 g
Dietary Fiber 0.2 g
Sugars 2.1 g
Total Fat 10.8 g
Saturated Fat 3.6 g
Unsaturated Fat 1.3 g
Potassium 521.0 mg
Protein 27.6 g
Sodium 65.1 mg
Dietary Exchanges
, 4 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 lb  Pork, roast, top loin, raw
0 1/4 cup  fresh lime juice
0 1/4 cup  orange juice
2 tbsp  packed dark brown sugar
1 tsp  onion powder
1 tsp  ground allspice
1 tsp  ground thyme
1 tsp  ground red pepper (cayenne)
0 1/2 tsp  ground cinnamon
1 each  medium garlic cloves
1 each  cooking spray
  1. Trim fat from pork roast. Place pork in a large heavy-duty, zip-top plastic bag.
  2. Combine lime juice, orange juice, brown sugar, onion powder, ground allspice, dried thyme, red pepper, ground cinnamon, clove garlic; pour over pork. Seal bag; turn bag to coat pork. Marinate in refrigerator for 8 hours, turning bag occasionally.
  3. Preheat oven to 350 degrees F.
  4. Line a large roasting pan with aluminum foil, and coat with cooking spray. Remove pork from marinade, reserving marinade, and place pork in prepared pan.
  5. Insert a meat thermometer in thickest part of pork, if desired. Spoon reserved marinade evenly over pork.
  6. Bake, uncovered, for 1 hour and 30 minutes or until thermometer registers 160 degrees F, basting occasionally with juices.
  7. Cover with aluminum foil, and let stand 10 minutes before slicing.

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