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Pork is a popular meat in the Caribbean, especially in Puerto Rico. This recipe normally calls for fresh Scotch Bonnet peppers, but to make it convenient and quick we will substitute a hot pepper sauce. To order your bottle of Scotch Bonnet Mango Madness Crushed Pepper Sauce, click here.
Puerto Rican style pork is not usually prepared with lots of hot peppers, however a little bit of heat always keeps things interesting, and if you are a heat lover, this is the recipe for you. This recipe is great to try this time of year, especially because National Pig Day is coming soon, on March 1.
What you’ll need:
- 5-6 pound leg of pork
- 4 cloves garlic, slivered
- 2 tablespoons Scotch Bonnet Mango Madness Crushed Pepper Sauce
- 1/4 cup vegetable oil
- 1 1/2 cups Barbeque Sauce
- 1 tablespoon corn starch
1. Make deep cuts into the leg of pork so that you can stuff the garlic slivers and Scotch Bonnet Mango Madness Crushed Pepper Sauce into it. Place leg of pork into a large ovenproof pan and pour vegetable oil over it. Rub barbeque sauce onto the leg of pork and place in refrigerator overnight.
2. Remove the pork from refrigerator and leave at room temperature for 30 minutes. Preheat oven to 325°F. Then cook the pork for 4 hours, covered, and frequently brush the pan juices over the top and turn occasionally.
3. When pork is cooked thoroughly, transfer it to a cutting surface and cover with aluminum foil. Add ¼ cup water to the pan juices and the 1 tablespoon corn starch. Pour liquid into a pan and bring to a boil until the sauce thickens. Slice the leg of pork and served with sauce spooned over the top.
**Great side dished for this recipe is a green salad, white rice or boiled potatoes.