| 1 1/2 to 2 lbs. boneless pork shoulder | 1 tbsp. Minced garlic |
| 1 tsp. Ground Allspice | 1/4 tsp. ground nutmeg |
| 1/2 tsp. dried thyme leaves | 1/2 c. minced onion |
| 1 tbsp. Vegetable oil | 1/4 c. lime juice |
| 1/2 c. water | Salt and pepper to taste |
| Trim most of external fat from shoulder. Cut into 1-inch cubes. Toss with all other ingredients except water. Cover and marinate, refrigerated for up to 2 days. (May also be cooked immediately)
Place meat in roasting pan in one layer. Preheat oven to 375°F and roast for 1 hour, shaking and stirring occasionally until meat is brown and crisp on all sides. Remove meat with slotted spoon. Serve hot or at room temperature.
SAUCE (Optional)
Pour off all but a tbsp. of the liquid, leaving solids and as much non-fatty liquid as possible. Place pan on high heat and add 1/2 cup water. Cook, scraping bottom of pan, until liquid is reduced by one-half. Make sure solids are incorporated. Pour over meat. (c)2000Recipes4U.com(tm) |