Caribbean Pulled Pork

ByOKO Reading Time: 2 minutes
Serves 6 to 8
  • 3 pounds pork shoulder
  • 3 oranges
  • 3 limes
  • 2 habanero chilies, slits cut on sides
  • 8 cloves garlic, smashed and chopped
  • 1 white onion roughly chopped
  • 8 sprigs fresh thyme
  • 1 1/2 teaspoon salt
  • cup olive oil

For the rub:

  • 2 1/2 teaspoon kosher salt
  • 2 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • Grated zest from 1 orange

Method: Indirect heat grilling
Trim the pork shoulder so that the fat cap isn’t much more than 1/4-inch thick. Score the fat with a very sharp knife in a 1-inch crosshatch pattern and set aside in a large resealable plastic bag.

Grate the zest of one of the oranges and set aside covered in the refrigerator to be used later in the rub. Use a vegetable peeler to remove the zest of the remaining two oranges, then squeeze the juice into a medium mixing bowl. Squeeze the limes into the bowl and stir in the remaining ingredients. Pour into the bag with the pork, squeeze out excess air and seal. Marinate pork in the refrigerator overnight.

Remove the shoulder from the marinade and reserve the marinade. Pat the meat dry with paper towels. Combine the rub ingredients and use all of it to season the meat – make sure to work it into the scored fat cap.

Set up the grill for indirect cooking with medium-low heat – make sure you have plenty of gas! Place a drip pan below the grates where the roast will sit; stabilize the temperature around 300°F. Place the pork, fat side up, over the drip pan and close the grill cover. Total cooking time will be 4 to 6 hours depending on the size of the roast and how often the grill cover is opened. The pork will be ready and falling off the bone tender when the internal temperature reaches 195°F. Remove the roast from the grill and wrap in aluminum for 20 to 30 minutes. Griller’s Note: if you would like to add some smoke, do so by all means. I would recommend a lighter fruit wood – orange wood would be ideal.

For the sauce: Pour the pan drippings into the reserved marinade and let settle. Use a fat separator or a small ladle to remove the fat. Transfer to a large saucepan and bring to a boil for 5 minutes. Remove from heat and set aside.

Unwrap the pork and remove the fat cap and any pieces of skin. Using your hands or a couple of forks, pull meat apart into strands 1/4- to 1/8-inch wide and a couple inches long. Transfer pork and any juices to a serving bowl. Strain in the sauce and toss to combine.

However you choose to serve this – as a slicer, on a Hawaiian sweet bun, or on a fried plantain chip – top with a forkful of pikliz and enjoy!