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The less tender shoulder cut is given a long slow cooking time to create a tender meal. Serve with red beans and rice and a tropical fruit salad. Roast Pork Shoulder Caribbean-Style 4 to 5 pound bone-in pork shoulder 1 medium onion, thickly sliced 1 head of garlic, peeled 2 tablespoons oregano 2 teaspoons cumin seeds 2 teaspoons salt 1 teaspoon black pepper corns 2 bay leaves 1 tablespoons lard or oil Grated zest and juice of 1 orange Grated zest and juice of 1 lemon Juice of 1 bitter orange Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients a in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking. Preheat the oven to 450°F (230°C). Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325°F (160°C) and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 150°F (65°C). Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions. Serves 8 to 10. Nutrition Facts: Calories 180 calories Protein 26 grams Fat 7 grams Sodium 133 milligrams Cholesterol 66 milligrams Recipe and photograph provided courtesy of Pork: The Other White Meat.