About this recipe: A Jamaican classic. The meat is slowly braised in its own juices to create the most tender pork. The potato and peppers add dimension to the dish. Serve with rice or bread.
This dish cooks itself and cannot be rushed. Allow time for the meat to tenderise during cooking.
Use boneless shoulder for an even more tender meat. This joint contains more fat than loin so use less oil when frying off and scoop off excess oil during cooking.