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Ingredients
US|METRIC
4 SERVINGS
- 1 lime (quartered)
- 1 piece fresh ginger root (cut into chunks)
- 6 cloves garlic (peeled)
- 2 shallots (quartered)
- 1 jalapeño chilies (seeded)
- 2 tsp. allspice (ground)
- 1/4 tsp. canela
- 1/4 tsp. clove (ground)
- 1 tsp. white pepper (ground)
- 1 tsp. black pepper (ground)
- 1/2 tsp. cayenne pepper
- 1/2 cup molasses (dark)
- 2 floz dark rum
- 1 cup salad oil
- 5 lb. pork shoulder (boneless, 1" inch steaks 10-12 oz wt each)
- 5 lb. black beans
- water (As needed)
- 1 lb. bacon (minced)
- 5 cloves garlic (chopped)
- 1 stalk celery (minced)
- 1 jalapeño chilies (seeded, minced)
- 6 qt. water
- 1 Tbsp. cumin seed
- 3 bay leaves
- 1 ham hock (each)
- salt
- pepper
- red pepper flakes (To taste)
- 2 floz dry sherry
- 1 bunch cilantro (minced)
- 1 head cabbage (chiffonade)
- 6 lime (juiced)
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Directions
- 1. In a blender, puree the lime, ginger, garlic, shallot and jalapeno
- 2. Add the spices: allspice, cinnamon, clove, white and black pepper, cayenne. Blend well
- 3. Add molasses and rum. Blend & gradually drizzle in oil.
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