Ingredients
| 6 lbs. | pork shoulder | | 8 | scallions, finely chopped * | | 1 | onion, finely chopped | | 4 cloves | garlic, minced | | 2 | Scotch bonnet peppers ** | | 2 tsp. | minced fresh thyme or | | 1 tsp. | dried thyme, crushed | | 1 tsp. | salt | | 1 tsp. | raw cane sugar or | | 1 tsp. | light brown sugar | | 1 tsp. | ground allspice | | 1/2 tsp. | ground nutmeg | | 1/2 tsp. | ground cinnamon | | 1 tsp. | freshly ground black pepper | | 2 tsp. | cider vinegar | | 1/2 cup | vegetable oil |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Combine all ingredients, except pork, 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 around the pan to redirect heat. Place pork on the grill. Brush the meat with the marinade every five minutes and cook for 1-1/2 hours. Remove the pork to a cutting board and chop into 1-inch pieces with a cleaver.
Author's Comments
* Include some of the green tops when chopping the scallions.
** Other fresh hot chili peppers may be used. Make sure to seed, devien and finely chop the peppers.
Similar Recipes
jerked pork, main courses