Caribbean Pork Roast Recipe:
1 can (8 oz) sliced pineapple, undrained
2 Tbl sucanat or honey
2 tsp cumin
1 tsp cinnamon
1/2 tsp thyme leaves
1/8 tsp red pepper
3 pressed garlic cloves
1 pork roast (about 3 lbs)
2 or 3 sweet potatoes or red potatoes
1 red onion
1 1/2 tsp salt
1/2 tsp pepper
Drain pineapple, reserving 1/2 cup for marinade. Combine juice, sucanat (or honey), garlic and all spices. Marinade meat all night in fridge for best taste.
Cut onion and potatoes and pineapple rings into quarters and arrange around roast. Pour marinade over meat and veggies. Sprinkle meat and veggies with a little more salt and pepper.
Cover and cook for one hour at 350 degrees.
Take lid off and cook 15 to 30 minutes longer or until meat thermometer registers 155 degrees. When done, let roast stand 10 minutes before cutting. Slice and serve with veggies.