Recipe

Ingredients

  • 3lbs pork shoulder or Picnic Shoulder. Cut in pieces 5cm – 8cm
  • 1/2 cup sour orange juice
  • 3 limes
  • 1 tablespoon kosher salt
  • 1 tablespoon parsley
  • 1/2 tablespoon thyme leaves only
  • 2 stalks scallions chopped
  • 1/4 teaspoon ground black pepper
  • Vegetable oil for frying
  • 1 teaspoon of hot sauce
  • 1 scotch bonnet pepper (optional)

Instructions

  1. Juice the limes and set aside
  2. Add meat to a bowl. Rub lime pieces on each meat pieces to clean. Rinse with cold water and set aside.
  3. In a separate dish, add all the remaining ingredients except the oil and stir. Add the scotch bonnet pepper.
  4. Add the meat in a bowl with all of the spices and let marinate for at least 30 minutes before cooking. For more flavor, marinate for a longer period of time.
  5. Add the meat and marinade into a heavy pot and boil on low to medium high heat covered for about 30-45 minutes or until the meat is tender. Remove the meat from the pot and fry the cubes in batches in hot oil. Remove them from the oil and place on plate covered with paper towel to remove any excess oil.
  6. If roasting in the oven, prepare a baking dish and add the meat pieces. Do not overcrowd pan. Preheat the oven 375 degrees Fahrenheit and roast the meat until golden brown, about 20-25 minutes. Remove and serve hot with pikliz or hot sauce.

Recipe courtesy of @noubesscaribbean