Pork shoulder marinated in heavy Caribbean green seasoning and caramelized to perfection.
Hands-free mode with voice commands & timers
No ratings yet
Marinate the pork cubes in the green seasoning, salt, pepper, and Worcestershire sauce for at least 2 hours, preferably overnight.
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat and add the brown sugar.
Allow the sugar to melt and bubble until it turns a dark, frothy amber color; do not let it burn to black.
Quickly add the marinated pork to the pot, stirring constantly to coat every piece in the caramelized sugar until browned.
Stir in the rice and pigeon peas, cooking for 3 minutes to toast the rice and incorporate the flavors.
Add the coconut milk, stock, and diced carrots, then place the whole scotch bonnet pepper on top without cutting it.
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25-30 minutes until the liquid is absorbed and rice is tender.
Remove the scotch bonnet pepper carefully and fluff the rice with a fork before serving hot.
