Ingredients

  • 3 tbsp. Worcestershire Sauce
  • 3 tbsp. Brown Sugar
  • 2 tsp. Ground All-Spice
  • 1 tsp. coarsely ground Black Pepper
  • Kosher Salt
  • 2 lb. Pork Shoulder, cut into 2-inch cubes
  • 2 tbsp. Olive Oil
  • 1 (~2 cups) large yellow Onion, peeled and chopped
  • 5 cloves Garlic, minced
  • 3 large Carrots, cut into ½-inch pieces
  • 2 Red Bell Peppers, cut into ½-inch pieces
  • 1 Scotch Bonnet Pepper, (whole)
  • 1 Habanero Pepper
  • 2 Bay Leaves
  • 2 tbsp. Fresh Thyme, leaves, roughly chopped
  • 3 tbsp. Ketchup
  • 1 tbsp. Apple Cider Vinegar
  • 2 cups Chicken Stock
  • ½ cup sliced Green Onion
Instructions

  1. In a large bowl, whisk together the Worcestershire sauce, brown sugar, allspice, black pepper and 1 tablespoon salt until combined. Add the pork, rubbing all over to ensure that each cube is coated with the marinade.
  2. In a large Dutch oven, heat the oil over medium-high until shimmering, then add the meat and sear until all the sides are well browned. (You may need to work in two batches.) Transfer the seared pork to a plate.
  3. Add the onion and garlic to the pot and cook, stirring constantly, until they are soft, 3 to 5 minutes. Return pork and any juices to the pot and add the carrots, bell peppers, Scotch bonnet pepper, bay leaves, thyme, ketchup, vinegar and 1 teaspoon salt. Pour the chicken stock over the stew and stir to combine, taking care not to break the Scotch bonnet pepper. Bring to a boil, then reduce the heat to low and simmer, covered, until the pork is fork tender, about 2 hours.
  4. Remove and discard the bay leaves and the Scotch bonnet pepper (it should be shriveled and wilted but still intact). Taste and adjust the amount of salt. Garnish with scallions.