Caribbean Pork Roast

The seasonings that give this dish its Caribbean flavor are similar to those used in jerk cooking. The piquant sauce would also go well with grilled chicken or fish.

1 boneless pork shoulder blade roast (fresh pork butt, 21⁄2 pounds), trimmed

11⁄2 teaspoons salt

11⁄4 teaspoons sugar

3⁄4 teaspoon ground ginger

1⁄2 teaspoon ground allspice

1⁄2 teaspoon ground black pepper

3 teaspoons Dijon mustard

2⁄3 cup mango chutney, chopped

6 tablespoons fresh lime juice

2 tablespoons water

• Preheat oven to 425°F. Using sharp knife, cut roast lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a book. In cup, combine salt, sugar, ginger, allspice, and pepper. Brush cut side of pork with 2 teaspoons mustard and sprinkle with half of seasoning mixture. Close pork “book” and rub remaining seasoning mixture on outside of pork. Tie roast with string at 1-inch intervals
• Place roast on rack in small roasting pan (13" by 9"). Roast pork 1 hour. Turn oven control to 350°F and roast until meat thermometer inserted in center of roast reaches 155°F, about 20 minutes longer. Internal temperature of meat will rise to 160°F upon standing. Let stand 10 minutes to set juices for easier slicing.
• Meanwhile, in small bowl, combine chutney, lime juice, water, and remaining 1 teaspoon mustard. Serve sauce with sliced pork.
  • Makes 6 main-dish servings.
  • Prep: 10 minutes
  • Roast: 1 hour 20 minutes