Garlic Pork


Preparation info

  • Difficulty


  • Serves:

    4 to 6

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Pickling meat and fish is often considered a Jamaican cooking technique, but it occasionally finds it’s way into Trini dishes as well. You need to plan ahead for this dish but the long marinating time for the pork yields a tender, flavorful meat.


  • 2 pounds boneless pork shoulder, cut into ½-inch thick slices
  • ¾ cup white vinegar
  • 1 head garlic, peeled
  • ¼ cup fresh oregano, or 1 tablespoon dried
  • 1 Scotch bonnet pepper or other hot red chili pepper, seeded
  • 2 teaspoons coarse salt


  1. Rinse the pork with ¼ cup of the vinegar and place in a glass or other nonreactive dish.
  2. Using a food processor, grind the garlic, oregano, chili pepper, and salt into a coarse paste. Add the remaining ½ cup of vinegar and spread the paste over the pork. Cover with plastic wrap and refrigerate for 2 days.
  3. Preheat the oven to 350°F. Remove the pork from the marinade and wrap in aluminum foil. Set in a roasting pan and bake for 30 minutes. Open the foil and bake for 20 minutes more. Cut the pork slices into ½-inch cubes and serve.