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5 hours
Prep: 4 hours
Cook: 90 minutes
1232 calories per serving view nutrition facts
6 servings
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| 6 | pounds | pork shoulder | |
| 8 | each | scallions, spring or green onions | finely chopped |
| 1 | each | onion | finely chopped |
| 4 | each | garlic | minced |
| 2 | each | scotch bonnet chile peppers | seed, devein and finely chop |
| 2 | teaspoons | thyme | minced fresh |
| 1 | teaspoon | salt | |
| 1 | teaspoon | brown sugar, light | |
| 1 | teaspoon | allspice | ground |
| 1/2 | teaspoon | nutmeg | ground |
| 1/2 | teaspoon | cinnamon | ground |
| 1 | teaspoon | black pepper | |
| 2 | teaspoons | cider vinegar | |
| 1/2 | cup | vegetable oil |
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 1/2 hours.
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.
| % Daily Value* | |
| Total Fat 80.0g | 123% |
| Saturated Fat 24.0g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 409mg | 136% |
| Sodium 739mg | 31% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 116.0g | 232% |
| Vitamin A | 5% | Vitamin C | 17% | |
| Calcium | 12% | Iron | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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