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Prep Time: 600 Minutes Cook Time: 480 Minutes |
Ready In: 1080 Minutes Servings: 8 |
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This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much! Ingredients:
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 green onions, chopped |
3 cloves garlic, minced |
2 scotch bonnet peppers (these are killer hot so you may want to use something like a jalapeno) |
1 medium onion, chopped |
1 lemon, juice of |
3 teaspoons oil |
2 teaspoons soy sauce |
2 teaspoons malt vinegar |
1 teaspoon minced gingerroot |
3 -4 lbs cubed pork butt (2 inch chunks) |
Directions:
1. In a large bowl combine the first 7 ingredients.
2. Mix thoroughly.
3. In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
4. Blend until very smooth.
5. Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
6. Cover and stir or flip often.
7. Marinate for at least 8 hours.
8. Take out of the fridge 1 hour before grilling.
9. Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
10. Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
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