1 onion, chopped 1/4 teaspoon nutmeg
1 garlic clove, chopped 1/2 teaspoon cinnamon
1/2 scotch bonnet pepper, seeded and chopped 1/2 teaspoon black pepper
2 tablespoons brown sugar 1/2 teaspoon salt
1 teaspoon allspice 1-2 lb pork picnic shoulder
Cut pork in a diamond pattern on both sides with a sharp knife. Blend all the ingredients
together until well blended. Pour marinade over pork and marinate at room temperature
for 1 hour or refridgerate overnight. Grill over medium high heat till no longer pink.