| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
6 |
Servings |
INGREDIENTS
| 6 |
lb |
Pork Shoulder Or Ribs |
| 8 |
|
Scallions, Finely Chopped * |
| 1 |
|
Onion, Finely Chopped |
| 4 |
|
Garlic, Minced |
| 2 |
|
Scotch Bonnet Peppers * |
| 2 |
ts |
Minced Fresh Thyme OR |
| 1 |
ts |
Dried Thyme, Curshed |
| 1 |
ts |
(Scant) Salt |
| 1 |
ts |
Raw Cane Sugar OR |
| 1 |
ts |
Light Brown Sugar |
| 1 |
ts |
Ground Allspice |
| 1/2 |
ts |
Ground Nutmeg |
| 1/2 |
ts |
Ground Cinnamon |
| 1 |
ts |
Black Pepper, Freshly Ground |
| 2 |
ts |
Cider Vinegar |
| 1/2 |
c |
Vegetable Oil |
INSTRUCTIONS
* Include some of the green tops when chopping the scallions. ** Other
fresh hot chili peppers may be used. Seed, devien and finely
chop them. Combine all of the marinade ingredients in a large bowl.
Place the pork in a roasting pan and coat with the marinade. Cover and
refrigerate 4 hours or preferably overnight. Prepare a charcoal grill. When
the coals glow dusty red, push the coals to the sides and place a foil drip
pan in the center arraning the coals arund the pan to roide indirect heat.
brush the meat with te marinade as often as possible for about 1 1/2d
hours. Add more coal i te ea bgis o ai. Remove the pork to a chopping
board ndchp,wih a cleaver, into 1-inch pieces. Serve with Pickapeppa Sauce
and grill roasted sweet potatoes or yams. Note: This marinade is enough to
grill 3 split chickens, 6 pounds of large shrimp or prawns in their shells,
a dozen blue-claw crabs, or 18 Rock lobster tails. ee' a gaseous recipe for
ya'........
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