Ingredients
- 1 pound Scotch bonnet chiles, stemmed and cut in half (1/2 pound seeded Scotch bonnets for the tender of tongue)
- 1 green bell pepper, cored and seeded
- 1 bunch scallions, both white and green parts, trimmed and cut into 1-inch pieces
- 1 small onion, coarsely chopped
- 2 shallots, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 piece (2 inches) fresh ginger, peeled and coarsely chopped
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- 3 giant thyme leaves (Spanish thyme), or 1 additional teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 6 fresh basil leaves, or 1 1/2 teaspoons dried basil
- 1 tablespoon ground allspice, or more to taste
- 2 teaspoons ground cinnamon
- 2 teaspoons freshly ground black pepper
- 1/2 cup coarse salt (kosher or sea)
- 1/4 cup vegetable oil
- 1 tablespoon soy sauce, or more to taste
- 1 Boston butt (bone-in pork shoulder roast; 6 to 7 pounds, with ample fat)
Description
Serious Eats
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter