Slow Cooked Pork with Caribbean Rice and Peas

Slow Cooked Pork

5-6 lb Boston butt pork roast or pork shoulder
1 medium onion, chopped
4 garlic cloves, crushed
1/2 cup orange juice
1/2 cup grapefruit juice
1/3 cup lemon juice
2 tbsp brown sugar
2 tsp salt
2 tsp chili powder
1 tsp ground allspice
1 tsp black pepper

Place the pork in the slow cooker, fat side up. Combine the remaining ingredients and pour over the pork. Cover and cook on low for 6-8 hours or until very tender. Yum!


Caribbean Rice and Peas

2 cups long-grain rice
1/2 cup unsweetened coconut milk
1 1/2 cups chicken broth
1 cup water
2 tsp grated lemon rind
2 cans field peas (or pigeon peas), rinsed and drained
1/2 cup broth from the pork roast

Combine the rice, coconut milk, broth, water and lemon rind in a rice cooker. Cover and cook until liquid is absorbed and rice is tender and fluffy. Meanwhile, in a pot combine the peas and pork broth. Bring to a boil, reduce heat, and simmer until hot. Serve the peas over the rice. And Yum again!

Both of these recipes are adapted from Southern Living 2002 Annual Recipes.