6 lb Pork Shoulder Or Ribs
8 Scallions, Finely Chopped *
1 Onion, Finely Chopped
4 Garlic, Minced
2 Scotch Bonnet Peppers *
2 ts Minced Fresh Thyme OR
1 ts Dried Thyme, Curshed
1 ts (Scant) Salt
1 ts Raw Cane Sugar OR
1 ts Light Brown Sugar
1 ts Ground Allspice
1/2 ts Ground Nutmeg
1/2 ts Ground Cinnamon
1 ts Black Pepper, Freshly Ground
2 ts Cider Vinegar
1/2 c 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’……..