This perfectly marinaded dish is easy to make and wonderful for a special occasions.
Turn on your ovens and get ready for this succulent, slow-roasted rum glazed pork! Don't worry, it's easy to make. The real work goes into the glaze and the marinade. The end result is a finger-licking center piece that will be devoured in minutes. Serve this with your favorite holiday side dishes, anything goes: yuca, white rice, or mashed potatoes. Thankfully, this goes well with everything.
Mix all ingredients except pork shoulder in nonreactive bowl; reserve in refrigerator until chilled.
Add marinade to pork in a roasting dish; cover with plastic wrap; marinate 24 hours.
For the Rum Glaze
Heat oil in a saucepan set over medium heat; add garlic, cumin, coriander, allspice, cook for two minutes.
Add rum. Stand back as it might ignite, add brown sugar, molasses, juices, and salt and pepper. Cook until sauce reduces but remains thick. Add demi-glace; bring to a simmer; strain, add oregano and reserve.
Heat oven to 200˚F.
Remove pork from marinade; place pork in roasting pan. Brush the glaze generously on the pork. Roast for one hour. Brush more glaze on the pork. Continue roasting until cooked through and tender, basting occasionally with sauce, for a total cooking time of about 4 hours.
Remove from oven; let rest 5 minutes; slice pork into thick pieces. Enjoy with your favorite side dish.