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Caribbean Pork Roast

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

5 hours


8 - 10 servings


1  (4 to 5 lbs.)  boneless pork butt, trimmed

1  large bag  H-E-B Mesquite Briquets

1  roll  H-E-B Tough & Easy Extra Wide Heavy Duty Foil

•  Rub:

2  Tbsp.  Hill Country Fare Cumin

2  Tbsp.  H-E-B Ready, Fresh, Go! Garlic Cloves, chopped

2  Tbsp.  cilantro, chopped

2  Tbsp.  fresh cracked black pepper

1 1/2  Tbsp.  kosher salt

2  Tbsp.  H-E-B White Wine Vinegar

2  Hill Country Fare Prepared Yellow Mustard

2  Tbsp.  chopped jalapeno peppers, seeds removed

2  Tbsp.  H-E-B Olive Oil


Combine rub ingredients. Apply to roast and place in large zipper bag. Marinate 1 hour at room temperature or overnight in the refrigerator.

Stack 5 - 6 cups of mesquite briquets on one side of grill bottom. Line opposite side with a double layer of heavy duty foil (like a drip pan). Light coals and allow the coals to ashen (300°F). If using a gas grill, see manufacturer's instructions for smoking. Have a full tank of gas before starting.

Place seasoned pork roast, fat side up, on grill rack over foil drip pan, away from the heat source (indirect grilling). Cover grill and smoke roast for 2 1/2 hours, adding 5 to 7 briquets every 30 minutes to keep the slow smoking fire going.

Remove smoked pork roast from grill, place on a double layer of H-E-B Tough & Easy Extra Wide Heavy Duty Foil, wrap and seal in roast. Return to indirect heat side of grill. Continue adding briquets every 30 minutes and cook roast for 2 more hours until internal temperature of roast reaches 190°F.

Remove pork roast from grill, place on baking sheet pan (still wrapped in foil), cover with several dishtowels and let rest for 30 minutes before slicing or shredding. Serve with juices formed in the foil.
Nutritional Information
Calories: 230, Total Fat: 13g, Cholesterol: 80mg, Carbohydrates: 2g, Dietary Fiber: 1g, Sugar: 0g, Protein: 24g
My H-E-B Texas Life Magazine

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