Yield: 6 servings
Measure | Ingredient |
---|---|
6 pounds | Pork Shoulder Or Ribs |
8 \N | Scallions, Finely Chopped * |
1 \N | Onion, Finely Chopped |
4 \N | Garlic, Minced |
2 \N | Scotch Bonnet Peppers * |
2 teaspoons | Minced Fresh Thyme OR |
1 teaspoon | Dried Thyme, Curshed |
1 teaspoon | (Scant) Salt |
1 teaspoon | Raw Cane Sugar OR |
1 teaspoon | Light Brown Sugar |
1 teaspoon | Ground Allspice |
½ teaspoon | Ground Nutmeg |
½ teaspoon | Ground Cinnamon |
1 teaspoon | Black Pepper, Freshly Ground |
2 teaspoons | Cider Vinegar |
½ cup | Vegetable Oil |
* 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'........