Pork Pepperpot Recipe

"This uses "cassareep" which can be purchased on line or a substitute can be made by using 2/3 cup unsulured molasses mixed with 4 chopped and pitted Medjool dates, 1/2 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper. This may be made 3 days ahead, covered and chilled and then reheated covered over medium heat. Recipe source: Bon Appetit (January/2022)"

Step by Step Method

Step 1

In a bowl combine brown sugar and the kosher salt. Add pork and toss. Let sit at room temperature for 15-30 minutes or cover and chill for up to 12 hours -- you don't need to bring pork to room temp before proceeding.

Step 2

Preheat oven to 350 degrees F.

Step 3

In a ovenproof Dutch oven or pot over medium heat, heat 2 tablespoons of oil and then cook half the pork for 10-15 minutes or until well browned and transfer to a plate. Repeat with the remaining pork and an additional 2 tablespoons of oil.

Step 4

Return all the pork to the pot and then add the onion and next 10 ingredients (-pepper) and then pour in all the broth and bring to a simmer; cover pot. Transfer to oven and cook for 60-80 minutes or until pork is fork tender.

Step 5

Return pot to stovetop, uncover and cook over medium high heat for 10-15 minutes or until sauce is reduced and glazy; remove chiles, orange zest and cinnamon stick and discard. Season to taste with more salt and pepper if needed.