From: Chef Ouita Michel, Holly Hill Inn, Midway, KY. Yield: 6 servings. 4 to 5-lb. boneless pork shoulder, cut in half to 1" steaks, 10 to 12 oz. each 1 lime, quartered 1 gingerroot, peeled and sliced, 6" piece, cut into small chunks 6 garlic cloves, peeled 2 shallots, quartered 1 jalapeÒo pepper, seeded 2 tsp. ground allspice 2 tsp. ground cinnamon 1/4 tsp. ground clove 1 tsp. ground white pepper 1 tsp. ground black pepper 1/2 tsp. cayenne pepper 1/2 cup dark molasses 2 oz. dark rum 1 cup ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.