Roast Pork Calypso Recipe


Health IndexAverageCuisine
Main Ingredient


 Pork center loin roast5 Pound
 Packed brown sugar1⁄2 Cup (8 tbs)
 Rum2 Tablespoon
 Garlic2 Clove (10 gm), minced
 Finely shredded lime peel1 Teaspoon
 Ground ginger1 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Bay leaf1 , crumbled
 Salt1⁄4 Teaspoon
 Pepper1 Dash
 Ripe plantains5 Large
 Butter/Margarine1⁄4 Cup (4 tbs), melted
 Lime4 , halved

Nutrition Facts

Serving size: Complete recipe

Calories 5978 Calories from Fat 2213

% Daily Value*

Total Fat 258 g397.4%

Saturated Fat 93.5 g467.5%

Trans Fat 1.8 g

Cholesterol 1935.3 mg645.1%

Sodium 1630.5 mg67.9%

Total Carbohydrates 261 g87.1%

Dietary Fiber 17 g67.8%

Sugars 188.5 g

Protein 603 g1205.3%

Vitamin A 33.9% Vitamin C 173.3%

Calcium 39.1% Iron 96.5%

*Based on a 2000 Calorie diet


About an hour before cooking, soak hickory chips in enough water to cover; drain chips.
Using a sharp knife, make a 1 inch deep slash between each rib on the fat side of the roast, about eight slashes in all.
In a small mixing bowl stir together the brown sugar, rum, garlic, lime peel, ginger, cloves, bay leaf, salt, and pepper.
Spoon about 1/2 teaspoon of the spice mixture into each slash in meat.
Insert a meat thermometer in the center of the roast, without touching bone or fat.
Arrange medium slow coals around drip pan.
Add hickory chips to coals.
Place roast on grill rack over drip pan.
Grill, covered, about 2 hours or till meat thermometer registers 160°.
Meanwhile, cut off ends of plantains.
Peel and cut in half crosswise, then lengthwise.
Brush plantains with melted butter or margarine; wrap in foil.
Place plantains on grill over coals when the meat thermometer registers 160°.
Spread the remaining spice mixture over top of roast.
Grill meat and plantains for 10 to 15 minutes more or till thermometer registers 170°.
To serve, insert lime slices into slashes in roast.
Garnish with lemon balm and a bok choy blos som, if desired.



Dave in Long Beach, CA says :

The most amazing pork roast ever!
Posted on: 22 August 2010 - 7:16pm