Caribbean Pork Roast - Kraft Recipes Top
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Caribbean Pork Roast

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  • 1. Drain pineapple, reserving 1/2 cup juice for marinade. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in small bowl. Add garlic cloves pressed.
  • 2. Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate.
  • 3. Preheat oven to 350 F. Cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion into 8 wedges and pineapple rings into quarters.
  • 4. Remove roast from marinade and place in roasting pan with lid. Discard marinade. Place vegetables and pineapple around roast. Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with lid. Bake 1 hour.
  • 5. Carefully remove the lid. Continue baking 15-30 minutes longer or until meat thermometer registers 155 F for medium. Remove pan from oven and let roast stand 10 minutes before carving. Cut about two thirds of the roast into thin slices. Serve immediately with vegetables and pineapple. Wrap and refrigerate remaining roast for up to 4 days for another use.

Special Equipment Needed


Recipe can be found in The Pampered Chef Main Dishes Cookbook, page 36.

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