Back when the snow was still flying, I prepared this dish again, pretty much as before, except for the fact that I used a boneless sirloin roast rather than a bone-in loin roast:
We served the roast pork with some simple mashed potatoes, to which I added a couple of envelopes of Sazón Goya con Culantro y Azafran:
They tasted great, and were appropriate for the dish; however, the colour, as you can see, was a little weird:
Having said that, I can strongly recommend this dish for anyone wishing to get a real taste of English Colonial Caribbean cuisine. I can't wait to try this sometime this summer, using the flavours highlighted as part of a profile for grilling or barbecue. This method produces an outstanding array of flavours, and I am willing to bet that, with a few small adaptations, it would be great for any number of variations, including ham, barbecued pork roast, pork ribs, or grilled pork chops.