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Chile Shredded Pork

Ingredients
  • 3Lbs. Boneless Pork Shoulder
  • 2 tbsp Old Country Lemon Pepper Marinade
  • 1 tbsp Old Country Hot Pepper Sauce
  • 1 tsp Chili Flakes
  • 3 Garlic Cloves, (minced)
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1-1/2 cups apple juice
Method
    • Score the top and bottom of the pork joint.
    • Combine all the DRY ingredients together in a bowl and mix well.
    • Using half of the DRY mixture, massage into the pork joint.
    • Ensure to get the mixture into the cuts on top and bottom. (let sit for at least 30 minutes)
    • Combine the rest of the DRY mix with the Apple Juice and mix well.
    • Place the pork joint in a slow cooker, pour in the remaining mix, and cook for at least 4 hours.
    • When the pork is fully tender use two forks to shred the meat.

The pork goes well with rice and Black Beans or can be used as a filling in a Tortilla Wrap or Bap.

Spicy Pepper Steak

Ingredients
  • 1Lbs. Top Sirloin cut into strips
  • 1 tbsp Old Country Jerk Marinade
  • 1 tbsp Old Country Hot Pepper Sauce
  • 1/2 tsp Chili Flakes
  • 1 tsp Ginger
  • 3 Garlic Cloves, (minced)
  • 1 cup Spring Onion
  • 1 tsp Salt
  • 2 tbsp Soy Sauce
  • 2 Shallots
  • 1 Large Sweet Pepper
  • 1 Red Onion (sliced thin)
Method
    • In a large bowl, toss beef with the ginger, 2 garlic cloves, Jerk Marinade, Hot Sauce and 1/2 teaspoon salt; let stand 15 minutes. Meanwhile, in a small bowl, combine the rest of the ingredients and remaining 1/2 tsp. salt until blended.
    • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan.
    • Stir-fry sweet pepper, shallots, red onion, Spring onions and remaining clove of garlic until vegetables are crisp-tender, 2-3 minutes. Stir in the combined mixture; heat through.

Spicy Pork Pepper Pot

Ingredients
  • 2Lbs. Boneless Pork (cubed)
  • 1 tbsp Old Country Jerk Marinade
  • 2 tbsp Old Country Hot Pepper Sauce
  • 1 tbsp Canola oil
  • 1 Can chopped tomatoes
  • 1 Can Red Kidney Beans
  • 1 Chopped Onion
  • 2 Cups Beef Broth
  • 1 tsp minced Garlic
  • 1 Red Scotch Bonnet Pepper (chopped)
  • 1 tsp Chilli Flakes
  • 1 tsp Salt
  • 1/4 cup chopped Cilantro
Method
    • In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a slow cooker.
    • Stir in the tomatoes, beans, onion, broth, Scotch Bonnet, Chili Flakes, garlic, salt.
    • Cover and cook on low until pork is tender, 6 hours. Stir in cilantro. Serve with crusty bread… you can also grate hard cheese on top if desired.
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