Place the Pork shoulder in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5 - 2 hours, or until the pork is very tender.
Remove the pork from the pot and let it cool slightly. Shred the pork into bite-sized pieces.
In a large bowl, combine all Marinade ingredients. Add the shredded pork and stir to coat well.
Add the Yellow onion, Carrots, and Green bell pepper to the pork and marinade. Mix thoroughly.
Cover and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.
Serve chilled.
Ingredients
6
2 pounds900 gPork shoulder
1 cup240 mLLime juice-freshly squeezed
1/2 cup120 mLWhite vinegar
11Scotch bonnet pepper-seeded and minced
1 tbsp15 mLAllspice berries-crushed
1 tsp5 mLBlack peppercorns-crushed
1 tsp5 mLSalt
11Yellow onion-thinly sliced
22Carrots-thinly sliced
11Green bell pepper-thinly sliced
Equipment
Large pot
Large bowl
Cutting board
Knife
Instructions
Place the Pork shoulder in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5 - 2 hours, or until the pork is very tender.
Remove the pork from the pot and let it cool slightly. Shred the pork into bite-sized pieces.
In a large bowl, combine all Marinade ingredients. Add the shredded pork and stir to coat well.
Add the Yellow onion, Carrots, and Green bell pepper to the pork and marinade. Mix thoroughly.
Cover and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.
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