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 Red onion, Carrots, and Yellow bell pepper to the pork and marinade. Mix thoroughly.
Cover and refrigerate for at least 6 hours, or preferably overnight, allowing the flavors to meld.
Before serving, stir in the Fresh cilantro.
Serve chilled.
Ingredients
6
2 pounds900 gPork shoulder
1 cup240 mLLime juice-freshly squeezed
1/2 cup120 mLWhite wine vinegar
11Scotch bonnet pepper-seeded and minced
1 tbsp15 mLAllspice berries-crushed
1 tsp5 mLBlack peppercorns-crushed
1 tsp5 mLSalt
2 tbsp30 mLPickled ginger-finely chopped
11Red onion-thinly sliced
22Carrots-thinly sliced
11Yellow bell pepper-thinly sliced
1/4 cup60 mLFresh cilantro-chopped
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 Red onion, Carrots, and Yellow bell pepper to the pork and marinade. Mix thoroughly.
Cover and refrigerate for at least 6 hours, or preferably overnight, allowing the flavors to meld.
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