Shredded Pork Roast Roma

All Spice Cafe


one or two 2 lb. boneless pork roast(s)
• 2 T of olive oil
• 2-3 cloves of chopped garlic
• 1 cup of Red Wine
• 28 oz. can of crushed tomatoes
• 28 oz. can of diced tomatoes
• 3-4 bay leaves
• about 1 lb of green/red/yellow bell peppers (bag of frozen pepper strips works)
• salts or herb mixture
• 2 T. Caribbean Spice Sauce (Buy it here)


In a heavy 5 Qt kettle with a cover, pour in olive oil and heat to medium high. Brown the boneless pork roast(s) about 5 min. per side. Flip over using tongs.

Add cloves of chopped garlic and saute.
Pour in Red Wine.
Add in cans of tomatoes.

Add 3-4 bay leaves.

Cover kettle and simmer gently on low until fork pierces the meat easily.
Check at 1 1/2 hours. When fork tender, remove meat to a platter and let rest 10 min.

Tear apart with two forks (or slice into chunks). Return meat to pan.

Add pepper slices and stir into tomatoes and meat.

Add seasoning salts or herb mixtures.
Add 2 T. Caribbean Spice Sauce

Return to heat until hot. Serve. Enjoy!

Serve along side Polenta or Rice. It would work great over Penne Pasta as well.

Recipe courtesy of All Spice Cafe


Coffee Marinated Pork Roast

San Francisco Bay Coffee


5 oz cold black coffee (Buy it here)

5 oz sweet soy sauce

5 oz Madeira wine

4.5 lbs pork belly rib rack


1. Mix together the coffee, soy sauce and Madeira wine. Put the rib rack in a dish and pour on the mixture, turning to coat it all over. Cover loosely with cling film and put in the fridge for 4 hours (or leave overnight).

2. Preheat the oven to 240 F.

3. Lift the ribs out of the marinade and put them into a roasting tin. Baste with some of the marinade (reserving the rest), then cover the roasting tin with foil and cook for 5-6 hours, or until the meat is falling off the bone, basting every so often with more marinade.

4. Take the tray out of the oven and cut between the bones to make individual ribs. Turn the oven up to 425 f.

5. Pour the remaining marinade into a pan, bring to the boil, then turn down and simmer for about 4 minutes until it’s a bit syrupy. Paint the ribs with marinade and return them to the hot oven.

6. Cook the ribs for about 7 minutes, then take them out, turn them over, paint with the rest of the marinade and return to the oven for a final 5-7 minutes.

7. When ready to eat they should be sticky and dark.

Recipe courtesy of San Francisco Bay Coffee