Caribbean Pork Roast with Mango Salsa

posted by Sue Freeman 01-20-99 7:31 AM

Caribbean Pork Roast with Mango Salsa

3 lb. pork roast (you can use the ribbed roast too
1/4 cup caribbean jerk seasoning
1 tablespoon garlic, minced and mixed with a little olive oil
1 tsp. thyme


Preheat oven to 350 degrees F.

Trim all the surfaces of the pork and get rid of the silver skin. Mix the seasonings , poke some holes in the pork and pour on the pork.

If you have the dry rub for jerk seasoning you rub it in good. Let sit for 30 minutes.

Roast in a 350 degree oven for approx one hour. Don’t over cook.

While that is roasting combine:
1 whole pineapple *
1 mango peeled, seeded and chopped
1 papaya, peeled, seeded and chopped
1 tomato seeded, peeled and chopped
2 green onions sliced
2 jalapeno’s seeded and diced
2 limes jucied
salt and cilantro


*(Chop half and slice the other half. Put the slices aside and use only the chopped in the bowl. You can used drained tidbits just drain very well. Use sliced can pineapple for garnishing then. )

Mix and let sit while roast is finisihing up.

To serve, place some pineapple on plate and put slice of pork on it and top with salsa.

* If you don’t like the heat of the jalapeno try this. The hottest part of the jalapeno goes from the stem down. The closer to the bottom of the pepper the less heat you have. You can trim out some of the meat from the top of the pepper with a knife.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line