Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Skaggs Estate in Crandall, Texas in 1987.

Ingredients Edit

Pineapple salsa Edit

Directions Edit

  1. In a small bowl combine allspice, ginger, cinnamon, nutmeg and mustard then set aside.
  2. Using a sharp knife remove and discard any silver skin and visible fat from the pork.
  3. Pat the pork dry then sprinkle with spice rub all over the pork and rub it evenly over the surface.
  4. Cover and set aside for at least 30 minutes or refrigerate up to 24 hours.
  5. Preheat grill to medium high.
  6. Grill pork directly over medium heat for 25 minutes, turning every 5 minutes.
  7. Transfer to a cutting board and set aside to rest for 10 minutes before carving.

Pineapple salsa Edit

  1. Combine pineapple, pepper, onion, basil, vinegars, flakes and salt in medium serving bowl.
  2. Cover and chill at least 1 hour to blend flavors.
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