This slow-roast recipe is so easy and the pork or beef so deliciously succulent and tender, eating it is one of those “too good to be true” events that happen in life sometimes.
- Boston Butt pork roast, bone-in or any Beef roast (3 to 4 lbs)
- 2 to 3 medium size onions
- ½ tsp sea salt
- 2 Tblsp garlic powder
- 3 Tblsp orange blossom honey
- 4 Tblsp Doc’s MB Family Jamaican Jerk Sauce
- The night before you plan to bake. Place the roast in a large bowl.
- Using a food syringe, inject the Jerk Sauce into the roast evenly (one injection every 1 inch, varying the deepness so that the jerk sauce marinates as much of the meat as possible). I use a large diameter needle because the jerk sauce is thick: Depending on the needle size, you may have to thin the sauce with a little water.
- Cover the bowl and refrigerate for 18 to 24 hours.
- Preheat your oven to 425ºF.
- While the oven is coming up to temperature, sprinkle the salt and garlic powder evenly over the meat, covering the entire roast.
- Using small amounts at a time, drip the orange blossom honey evenly over the entire roast, mixing it with the garlic powder & salt and rubbing it gently into the meat.
- Slice the onions in thick slices (¼ inch) and place on the bottom of a low sided baking dish or pan (I use a 12” cast iron skillet), covering the bottom of the pan.
- Place the honey-rubbed roast in the pan, on top of the bed of onions.
- Bake uncovered for 30 minutes at 425ºF
- Lower the oven temperature to 320ºF
- Cover the roast with foil and bake for another 5 to 8 ½ hours at 320ºF (the baking time is defined by the size of the roast. To determine when it’s cooked enough, use a fork to pull the meat. If it’s cooked enough for pulling, the fibers will separate easily and the roast will fall apart removing it from the pan).
After removing the roast from the oven, keep it covered with foil and let it rest for 30 to 45 minutes. You will be able to pull the meat for serving.