Caribbean Grilled Pork Rib-Eye

From: Chef Ouita Michel, Holly Hill Inn, Midway, KY.
Yield: 6 servings.

4 to 5-lb. boneless pork shoulder, cut in half to 1" steaks, 10 to 12 oz. each
1 lime, quartered
1 gingerroot, peeled and sliced, 6" piece, cut into small chunks
6 garlic cloves, peeled
2 shallots, quartered
1 jalapeÒo pepper, seeded
2 tsp. ground allspice
2 tsp. ground cinnamon
1/4 tsp. ground clove
1 tsp. ground white pepper
1 tsp. ground black pepper
1/2 tsp. caye

Register to view the full article

Register to view this article