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Ingredients

• 4 sprigs thyme, leaves only
• 3 cloves garlic, chopped
• 1 scotch bonnet pepper, chopped
• 1 tbsp coriander seeds
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• tsp ground allspice
• tsp ground nutmeg
• 2 tbsp vegetable oil
• 1 lemon, juice only
• 1 tsp angostura bitters

• 2 kg pork shoulder, bone in, skin removed and scored (you can ask your butcher to do this)
• 1 tbsp clear honey

• 3 sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil

• pineapple, peeled and finely chopped
• red onion, finely chopped
• 1 green chilli, seeds removed, finely chopped
• 1 red chilli, seeds removed, finely chopped
• 5 tbsp chopped fresh shado beni (see cook's tip) or coriander
• 4 tbsp chopped mint
• 4 tbsp chopped parsley
• 2 limes, juice only
• 2-3 tbsp olive oil, to taste
• 1 tbsp rum

Description

A Colourful And Spicy Main Course Of Slowly-cooked Pork Shoulder With A Sweet And Zesty Salsa From Matt Tebbut

UK TV