John Myers
Contents
show
Smoked Carribian Pork a Treat from Caribbean
The perfect smoked carribian pork a treat from caribbean recipe with a picture and simple step-by-step instructions.
Marinade (brine)
- 300 Milliliters Pineapple juice
- 80 Milliliters Soy sauce dark
- 130 Milliliters Dark treacle
- 100 Milliliters Jamaica rum
- 50 Milliliters Apple Cider Vinegar
- 50 Milliliters Lime juice
- 4 tablespoon Worcester sauce
- 4 tablespoon Tabasco green
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ginger powder
- 1 teaspoon Ground cinnamon
- 1 tablespoon Freshly grated nutmeg
- 50 Milliliters Palm heart oil
Sauce for the Caribbean pork:
- 250 g Apricot jam
- 250 g Pineapple jam
- 2 teaspoon Soy sauce light
- 2 teaspoon Apple Cider Vinegar
- 2 teaspoon Jamaica rum
- 0,5 teaspoon Lime juice
- Use a whisk to stir all of the above ingredients for the marinade in a container in which the meat also fits. Leave the meat covered in the stain for 24 – 48 hours. Turn 3 – 5 times.
- Fill the smoker or grill with hood with hickory shavings and preheat to 130 ° – 140 °. Place the meat on the grill, drained well. I prefer a pan (don’t sauté the grill like that). Takes 2 hours or more depending on the heat. When it is warm, it should almost disintegrate, but it can be cut again when it is cold. It tastes warm as well as cold, my preferred variant is hot, rice with black beans and a lot of the sauce ……
Serving sauce
- Since these are ready-made ingredients, just stir together. Resembles a chutney.
Facebook Comments