Non Islanders Griot

INGREDIENTS

• 2 Scotch bonnet or habanero chile

• 1 medium onion, diced

• 1 small green bell pepper, diced

• ¼ cup fresh chopped Italian parsley, more for serving

• 1 tablespoon kosher salt & pepper

• 6 sprigs fresh thyme, plus more thyme leaves for serving

• 4 garlic cloves, finely chopped

• ¼ cup of cider vinegar

• 1 orange

• 1 lemon

• 1 lime

• 1 tablespoon Worcestershire sauce

• 3 pounds pork shoulder, not too lean, cut into chunks however you want

• 3 tablespoons of olive oil

DIRECTIONS

1- Quarter the scotch bonnet peppers and remove the seeds. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; because if you rub anything-IT WILL BURN

2- Transfer quartered and chopped peppers to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight. (or for 12 -14 hrs if you are running behind!)

3- The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, this takes like two more hours but its worth it

4- Using a spoon, remove meat from pot. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.

5- Strain all the juices, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 30 minutes.

6- Meanwhile, heat the oven to broil. Broil meat, tossing occasionally, until meat is evenly browned, about 5 minutes, remove and prepare to fry the pork in a pot of vegetable oil on medium high. Fry until pieces are golden brown.

7- To serve, drizzle meat with additional oil and top with sauce, parsley and thyme. Serve on a bed of rice & beans, platains & pikliz on the side.

PIKLIZ

Ingredients

Ingredients

• 2 1/2 cups thinly sliced green cabbage (shredded)

• 1 cup julienned or grated carrots (I grated mine)

• 1/2 cup thinly sliced onions

• 6 Scotch bonnet peppers, sliced, seeds removed

• 3 sprigs thyme

• 8 garlic cloves

• 1 teaspoon sea salt

• 4 cups of distilled white vinegar

• 4 tablespoons fresh lime juice

Directions

Pack cabbage, carrots, peppers and literally all spices and veggies into a 1 1/2-quart resealable jar.

Then add vinegar and lime juice, seal the jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 1 day before serving. (Some say to wait 3-4 days but I wanted this ASAP)

Enjoy