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Nutrition Facts
Serving Size 243 g
(Approx. 10 Servings)
Amount Per Serving
Calories 540 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 1050 mg 44%
Total Carbohydrate 2 g 1%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 43 g
Vitamin A 2% Iron 10%
Vitamin C 8% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Caribbean Pork Roast
Prep Time
1 hour
Cook Time
5 hours
Total Time
6 hours
10  People


Recipe makes 10 Servings

2 Tbsp cumin
2 Tbsp garlic cloves, chopped
2 Tbsp cilantro, chopped
2 Tbsp fresh cracked black pepper
1 1/2 Tbsp kosher salt
2 Tbsp white wine vinegar
2 Tbsp HEB Yellow Mustard
2 Tbsp jalapeño pepper, seeds removed and chopped
2 Tbsp olive oil
5 Lb boneless pork butt, trimmed
1 H-E-B Mesquite Briquets
1 H-E-B Tough & Easy Extra Wide Heavy Duty Foil
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Combine rub ingredients: cumin, garlic cloves, cilantro, pepper, salt, white wine vinegar, mustard, jalapeno peppers, and olive oil in a bowl.
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 and 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).
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 5-7 briquets every 30 minutes to keep the slow smoking fire going.
Remove smoked pork roast from grill, place on a double layer of foil, wrap and seal in roast.
Return to indirect heat side of grill and continue adding briquets every 30 minutes.
Cook roast for 2 more hours until internal temperature of roast reaches 155-165°F for medium to medium well, or your desired doneness.
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.



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