Boukman griot
Preparation - 20 min (+15 min refrigerator)
Cooking -
Ingredients
Serves 4 to 6
- 1.5 kg (3.30 lb) pork shoulder, cut into 5-cm dice (rind and excess fat removed)
- 180 ml (3/4 cup) freshly squeezed orange juice
- 60 ml (1/4 cup) freshly squeezed lime juice
- 1 lime cut in half
- 2 large french shallots, cut into 4
- 4 green onions, cut into large pieces
- 2 cloves garlic - 10 ml (2 tsp.) salt
- 5 ml (1 tsp.) pepper
- 60 ml (1/4 cup) fresh parsley (or 1 1/2 tsp dried parsley.)
- 7.5 mL (1 1/2 tsp.) fresh thyme (or 1/2 teaspoon dried thyme.)
- 5 ml (1 tsp.) rice vinegar
- 22.5 ml (1 1/2 tbsp.) of Boukman hot sauce
- 1.25 ml (1/4 tsp.) ground cloves
- 375 ml (1 1/2 cup) chicken broth
- 125 ml (1/2 cup) water
- 75 ml (1/3 cup) Boukman Orriginal Caribbean BBQ sauce
Preparation
- In a food processor, combine orange juice, lime juice, shallots, green onions, garlic, salt, pepper, thyme, vinegar, Boukman sauce, parsley and clove.
- Pulse until ingredients are thoroughly blended.
- Put cubed pork in a glass bowl and squeeze in lime halves, then use the lime halves to rub the meat.
- Leave to rest for 5 minutes, rinse with cold water and drain well.
- Sprinkle the spice blend over the meat and coat each piece well.
- Cover and marinate in the fridge for 6 to 24 hours.
- Put meat and marinade in a cast iron pot, add chicken stock and water and cook over low heat for 1.5 to 2 hours.
- Stir a few times during cooking.
- Add water if needed to make sure there is always some liquid in the pot.
- Preheat barbecue.
- Put meat cubes on the grill and cook until golden, about 10 minutes on each side.
- Lower heat.
- Brush each pork cube with Boukman BBQ sauce and cook for 5 minutes more, covered.
- Serve hot with a salad and vegetables.