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1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 scallions, chopped
3 cloves garlic, peeled
1 to 2 Scotch bonnet peppers
1 medium onion, chopped
Juice of 1 lemon
1 tablespoon oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon minced ginger
3-4 pounds cubed pork butt, cut into 2-inch chunks
Special equipment: skewers
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1) In a large bowl, combine the allspice, salt, pepper, thyme, cinnamon, nutmeg, and cloves. Mix thoroughly.
2) In a food processor, combine green onions, garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar, and ginger. Process until very smooth.
3) Rub spice mixture on all surfaces of the pork pieces and place meat in a glass bowl or large freezer bag. Pour the liquid marinade over the pork and turn to coat well. Cover container. Refrigerate at least 8 hours.
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4) Remove pork from the refrigerator 1 hour before grilling. Thread pork cubes on skewers, 4 cubes to a skewer.
5) Preheat grill to medium high. Grill skewers about 7 minutes on one side, then flip and grill 6–8 minutes on the other. Serve the pork with the Pineapple Salsa from this section.
Download your FREE copy of the entire picnic cookbook, "Bounty In A Basket".
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