Slow-Roasted Pork Recipe with Peppermaster BBQ Bahamas Marinade

Alright folks, grab a cold one 🍻 and get ready for a rip-roarin’ ride through flavour town, ‘cause today we’re slow-roasting pork like true BBQ champions! If you’ve never cooked with Peppermaster’s BBQ Bahamas sauce, buckle up, bud—this is about to change your BBQ game forever, eh?

The Magic of the Peppermaster Bahamas Touch

We’re talkin’ about a hot sauce marinade that’s straight fire 🔥—but in a good way! The Peppermaster BBQ Bahamas sauce is an absolute beaut, bursting with fresh Scotch Bonnet peppers 🌶️, bird peppers 🌶️, organic molasses 🍯, and a punch of fresh ginger and lemon juice 🍋. It’s that perfect blend of heat, sweetness, and spice that’ll make your taste buds do a happy little jig. And the best part? No fermented nonsense—just pure, fresh ingredients.

What You’ll Need:

• 1 whole piglet (6½ to 7 lbs) or 5 lbs pork butt (with skin, of course!)
• 1 jar of Peppermaster BBQ Bahamas Sauce (you’ll wanna bathe in this stuff, but let’s focus on the pork, eh?)

Let’s Get Roasting!

Step 1: Marinate Like You Mean It

Slather that beautiful pork in Peppermaster marinade like you’re painting a masterpiece. Get every nook and cranny coated, then pop it in the fridge overnight. This lets all those tropical, smoky, and spicy flavours seep deep into the meat.

Step 2: Prep for Perfection

• If you’re using a piglet, grab a sharp boning knife and make tiny incisions at the shoulder and leg joints. This prevents the meat from shrinking too much while roasting—no one likes a shriveled pig, eh?
• If you’re rockin’ a pork butt, you’re good to go! Less fuss, all the flavour.

Step 3: Low & Slow Wins the Race

1. Preheat your oven or BBQ to 250°F (120°C).
2. Place your pork in a roasting pan or pop it on a rotisserie.
3. Brush it with a bit more Peppermaster BBQ Bahamas sauce—because more sauce = more flavour, right? 🍖
4. Let it roast for 8 to 9 hours. Yep, you heard that right. This is low and slow cooking, the secret to melt-in-your-mouth, fall-apart roasted spicy pork. Give it a good baste every now and then to keep things juicy.

Step 4: Rest & Feast!

When your pork is lookin’ like a golden-brown, caramelized dream 😋, take ‘er off the heat and let it rest for 10 minutes. Then, slice it into generous 4-inch chunks and get ready to feast!

Serving Suggestions (What to Eat with This Beast)

This pork is the main event, but you’re gonna wanna pair it up with some killer sides:

• Szechuan Potato Salad 🥔 – Spicy, tangy, and a perfect contrast to the rich pork.
• Pineapple Corn Salsa 🍍🌽 – A little sweetness to balance out the heat.
• Fresh Kaiser Rolls 🥖 – ‘Cause every BBQ king needs a good bun to soak up that glorious sauce!

Why You’ll Love This Dish

It’s juicy, it’s spicy 🌶️, and it’s got that smoky-sweet tang 🍯 that hits you right in the soul. Plus, it’s made with Peppermaster hot sauce, which means you’re getting only the best, freshest ingredients—no fillers, no junk, just pure flavour.

So, next time you’re planning a backyard bash or just wanna impress the fam with some next-level BBQ skills, give this Slow-Roasted Pork Recipe a go. And don’t forget to grab an extra jar of Bahamas hot sauce—once you taste it, you’re gonna wanna put it on everything, trust me!

Now, let’s eat, ya hoser! 🍖🔥

Slow-Roasted Pork with Peppermaster Marinade

Ingredients:

• 1 whole piglet (6½ to 7 lbs) or 5 lbs pork butt with skin
• 1 jar Peppermaster Sauce or Marinade

Instructions:

1. Marinate the Pork:
   Generously coat the pork with Peppermaster Sauce or Marinade, ensuring all surfaces are covered. Place in the refrigerator overnight to allow the flavours to fully absorb.

2. Prep for Cooking:

   • For a piglet: Use a sharp boning knife to make small incisions at the shoulder and leg joints, cutting through the nerves and cartilage. This helps prevent shrinkage during roasting.
   • For pork butt: No additional prep is needed.

3. Preheat & Roast:

   • Preheat your oven or barbecue to 250°F (120°C).
   • Place the pork in a roasting pan or on a rotisserie and brush it with additional Peppermaster Sauce or Marinade.
   • Roast slowly for 8 to 9 hours, basting occasionally, until the meat is fall-apart tender and the marinade forms a slightly crusty glaze.

4. Rest & Serve:

   • Remove the pork from the heat and let it rest for 10 minutes.
   • Cut into 4-inch pieces and serve with Szechuan Potato Salad, Pineapple Corn Salsa, and fresh Kaiser rolls.

Enjoy the deep, bold flavours of this Peppermaster-infused dish!