Concept:

This sauce is intended to be used on 10-16 lb smoked pork butt (Boston Butt). #foodstr

Ingredients:

• 1 Pineapple (cored, peeled)
• 2 cup coconut water
• 1/3 cup Red Wine Vinegar
• 6 Scotch Bonnet Peppers or 3 TBSP Eaton's Scotch Bonnet Pepper Sauce
• 4 tbsp minced garlic
• 4 tbsp minced onion
• 4 tbsp ground allspice
• 2 tbsp ground cinnamon
• 1 tbsp ground clove
• 1 tbsp ground nutmeg
• 1 tbsp dried thyme
• 2 tsp paprika
• 2 tsp ground ginger
• 1 tbsp salt

Instructions:

1. Core pineapple
2. Place all ingredients in blender. Blend well.
3. Pour purée into medium saucepan
4. Reduce to thicken.
5. Allow sauce to cool.