- 10
Ingredients
- 3 habanero chile peppers, stems and seeds removed
- 1 bunch green onions
- ripe papaya, peeled, seeded and cubed
- 1 12 oz can coke (flat)
- 1 18 oz bottle Stubb's Honey Pecan Bar-B-Q Sauce
- 1 cup molasses
- 1 cup packed brown sugar
- 1 tbsp. soy sauce
- 1 tsp. allspice
- Juice of 5 limes
- Salt and pepper to taste
- 2 1/2 to 3 lbs boneless pork loin or pork shoulder
Preparation
Step 1
Puree peppers, green onions, papaya and Coke in a blender or food processor. Add remaining ingredients except pork and mix well. (May be prepared several weeks ahead and stored, tightly covered, in the refrigerator.)
Cut pork into 3 inch cubes. Using a skewer or fork, liberally poke holes in all sides of the meat to allow the marinade to fully soak in. Place in large resealable bag and cover with marinade, reserving some marinade for brushing over meat as it is cooking.
Refrigerate for at least 24 hours or up to 48 hours.
Remove meat from bag and discard marinade. Place on grill over very low or indirect heat. Cook for 2 hours, turning meat and brushing with the reserved marinade frequently.
**You can substitute just about any meat for this dish - chicken, pork, fish, lobster and scallops.