Caribbean Garlic Pork


  • 4 lbs boneless pork shoulder, trimmed of fat
  • 5 whole heads garlic
  • 3-4 sprigs fresh thyme
  • 1 habanero pepper, seeded and chopped
  • kosher salt and black pepper to taste
  • juice of 2 limes
  • 2 cups white vinegar
  • Canola oil for frying
  • Blanch garlic in hot water for about 3-4 minutes, then peel and chop.
  • Mix garlic, thyme, hot pepper, salt and black pepper.
  • Wash the pork in lime juice, then cut into 1 inch cubes.
  • Put in a container and mix thoroughly with the garlic mixture.
  • Pour on the vinegar and refrigerate, covered for 2 days.
  • Drain and pat dry.
  • To a saucepan or deep fryer, fill 1/3 full with oil and heat to 330-350 degrees and fry pork in batches, until crispy on the outside and tender on the inside.

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