Jamaican Pork

Chop the green onion and chili finely (if you don't want the meat to get too sharp, remove the seeds and white partitions). Remove the stems from the thyme. Put the peeled garlic, onion, chili, thyme leaves, allspice and salt in a food processor or blender. Grind until smooth, if necessary, pour in a little oil to make a paste.

With a sharp knife, cut the fat crosswise without cutting through the meat. Put on surgical gloves and spread the spatula on the upper side with spicy paste, lightly massaging the meat with your fingers. It should be covered with a fairly thick layer of paste. Put the meat on a grill set in a baking tray, cover with a film and put in the refrigerator for 24-48 hours (minimum day).

Remove the meat from the refrigerator, bring it to room temperature for 1-2 hours. Then remove the film, put the meat in a preheated 230 ° C oven, bake for 30 minutes. Reduce the oven temperature to 150 ° C and bake for 3-3.5 hours, depending on the size of the spatula.

Remove the meat from the oven, let stand for 30 minutes before serving. Cut into large chunks and serve.
Finita!Bon appetit!