Jamaican Pulled Pork

3 pounds pork shoulder, trimmed
1 teaspoon dried papaya seeds
1/2 teaspoon black peppercorns
1 tablespoon olive oil
1 teaspoon ground allspice
4 cloves garlic, minced
1/2 teaspoon salt

2 tablespoons bacon fat
1 medium onion, sliced
1 Scotch bonnet pepper, chopped

1 cup diced tomatoes and tomato juice
1 bay leaf
2 tablespoons brown sugar

1. Grind together the dried papaya seeds and peppercorns in a mortar and pestle, then form a paste with the olive oil, allspice, garlic and salt. Rub the pork shoulder with this mixture and marinade overnight.
2. Heat bacon fat with onion in a large pot over medium heat. Continue to cook the onions until they reach a deep brown color, then add in the Scotch bonnet pepper.
3. Move onions and pepper to one side of the pot and add the pork shoulder. Brown on all sides, then add the tomatoes and bay leaf.
4. Bring the mixture to a boil, and then reduce heat to keep a gentle simmer. Cook pork until tender, about an hour , then discard the bay leaf.
5. Remove the pork from the sauce and keep warm. Add the brown sugar to the sauce and bring to a boil, stirring constantly, until it becomes thick.
6. Tear pork into small pieces and return to the sauce. Serve on top of cooked white rice or with pita bread.

Makes 6 servings