Rum-Spiced Caribbean Pulled Pork
Slow-cooked pork shoulder simmered in a rich marinade of dark rum and island spices, perfect for tacos or sandwiches. This caribbean-inspired pork ready in about 225 minutes pairs trimmed pork shoulder, dark rum, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs, trimmed pork shoulder
- 1/2 cup dark rum
- 1/4 cup orange juice
- 2 tbsp brown sugar
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 cloves minced garlic
- 1 medium chopped onion
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Step 1: In a large bowl, whisk together 1/2 cup dark rum, 1/4 cup orange juice, 2 tbsp brown sugar, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 2: Place 3 lbs trimmed pork shoulder in a large resealable bag and pour the marinade over it. Seal and refrigerate for at least 4 hours or overnight.
- Step 3: Preheat oven to 300°F. Heat 2 tbsp vegetable oil in a large oven-safe Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 3 minutes per side.
- Step 4: Remove pork and sauté 1 chopped medium onion in the same pot for 3-4 minutes until translucent.
- Step 5: Return pork to the pot with all marinade. Cover and roast in the oven for 3 to 3 1/2 hours until meat is fork-tender and easily shredded.
- Step 6: Remove pork from pot, shred with two forks, and mix with pan juices before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Caribbean Pulled Pork take to make?
Total time is about 225 minutes (15 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rum-Spiced Caribbean Pulled Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed pork shoulder from drying out.
Can I substitute ingredients in Rum-Spiced Caribbean Pulled Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Spiced Caribbean Pulled Pork for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Spiced Caribbean Pulled Pork?
Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
