6 lb Pork Shoulder Or Ribs
8    Scallions, Finely Chopped *
1    Onion, Finely Chopped
4    Garlic, Minced
2    Scotch Bonnet Peppers *
2 ts Minced Fresh Thyme OR
1 ts Dried Thyme, Curshed
1 ts (Scant) Salt
1 ts Raw Cane Sugar OR
1 ts Light Brown Sugar
1 ts Ground Allspice
1/2 ts Ground Nutmeg
1/2 ts Ground Cinnamon
1 ts Black Pepper, Freshly Ground
2 ts Cider Vinegar
1/2 c  Vegetable Oil

* Include some of the green tops when chopping the scallions. ** Other
fresh hot chili peppers may be used. Seed, devien and finely
chop them. Combine all of the marinade ingredients in a large bowl.
Place the pork in a roasting pan and coat with the marinade. Cover and
refrigerate 4 hours or preferably overnight. Prepare a charcoal grill. When
the coals glow dusty red, push the coals to the sides and place a foil drip
pan in the center arraning the coals arund the pan to roide indirect heat.
brush the meat with te marinade as often as possible for about 1 1/2d
hours. Add more coal i te ea bgis o ai. Remove the pork to a chopping
board ndchp,wih a cleaver, into 1-inch pieces. Serve with Pickapeppa Sauce
and grill roasted sweet potatoes or yams. Note: This marinade is enough to
grill 3 split chickens, 6 pounds of large shrimp or prawns in their shells,
a dozen blue-claw crabs, or 18 Rock lobster tails. ee a gaseous recipe for
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