The Ultimate Oven Roasted Pork.


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  1. my mom used to bore holes in the meat and stuff the seasoning down inside of the holes. I found that it was really dry when she did that. Do you recommend boring holes and stuffing the seasonings down into the holes or just having the meat soak in the marinade? I want flavor throughout!

  2. Good recipe. Keep up the good work. To those who love bland food don't watch and criticize. This is NOT a competition Show. If you don't like Caribbean food or culture why the hell you're on here watching. Simple

  3. Finally got all the ingredients….well worth it!! 🙂 I'd like to try the wet jerk seasoning on chicken as well. You nailed it Chris!! Now if I can figure out how to ever get the stains off the white Corelle 5 quart dish! It really stained like nothing I've ever seen before.

  4. I cook a lot of Jamaican dishes and this sounds like something I'd make…gonna try it tomorrow! 🙂 I can't wait to try it!! Will definitely let you know how it turns out…

  5. I made this last week. I FORGOT the orange juice, which I added in the last hour of cooking and left out the pepper since I didn't have one. I put it in the oven and left it for 4 hours. My day became insanely busy and I had my son pull it out of the oven and tear it with a fork. When I came home there was this BEAUTIFUL pile of pulled pork. This was the first time I ever made a pork roast. I toasted buns and everyone in my house loved it!  That's actually an understatement. My German exchange student said that this was his favorite meal since he arrived at my home 7 months ago. I was pleased and am making it again while we are on vacation. This time we are putting it in the oven all night long. Thanks!! Awesome recipe.

  6. Nice Chris! I've been trying to make jerk pork for awhile, and sometimes it works well. I was wondering, is orange juice really necessary? Sometimes I forget it, and don't notice it. I also use about six Scotch Bonnet peppers (seeds and all), and yes it's HOT, but that hotness also has some other amazing flavour, and isn't so hard to take when I let the pork cool down. Also, are yellow Scotch Bonnets the hottest? Thanks!

  7. Made this for dinner using a pork loin roast. It was fantastic! I marinated my roast overnight. Served mine with some applesauce. Can't wait to try some of your other recipes.

  8. I made this in the crock pot today, it smelled so good all long cooking. I made pulled pork sandwiches and topped it with the mango salsa and it was fantastic. Thanks for the recipe!

  9. I've got a little pork loin joint in the fridge and I'm going to follow this recipe just reducing the amounts of spices given.We'll have it with some home cooked savoury rice.My mouth is watering already.I'll let you know if my wife approves.Thanks Chris,keep up the good work.

  10. Pigs will literally eat anything… even carrion. I once watched my granddad's porkers eat… well, I'm not going to say here but it put me off pork (and pigs) for eternity. They were allowed to range, so weren't confined to a sty 🙂 I understand it gives a nicer tasting meat *shudder*.

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