This is pulled pork, redefined. We start with a massive bone-in leg of pork and let it slowly rotate over glowing coals, soaking up smoke and heat until it’s irresistibly tender. But this isn’t just about the cook—it’s about the bold island-inspired flavours. A punchy mix of pineapple, dark rum, and warming spices infuses the meat with a rich, sweet-savoury kick. Once it’s meltingly soft, we douse it in a tropical glaze that clings to every juicy strand. And the crackling? It’s an art form—carefully dried, expertly seasoned, and flame-finished to golden, glass-like perfection. It’s a feast for the senses, made to impress and perfect for sharing.

For The Marinade:

• • 200 Ml Pineapple juice (Fresh is best)
  • 100 Ml Dark rum (Spiced rum adds extra depth)
  • Tbsp Brown sugar
  • 1 Whole Lime (Juice only)
  • 1.5 Tsp Garlic paste (Smooth, not chunky)
  • 0.5 Tsp Cayenne pepper
  • 1 Tsp Sea salt (Fine grain)

For the Sauce:

• 250 Ml Pineapple juice (Fresh or carton)
• 125 Ml Apple cider vinegar (Adds tang)
• 125 Ml Water (To thin the sauce)
• 30 Ml Dark rum (Same as used in injection)
• 1 Tbsp Brown sugar (For sweetness and balance)
• 1 Tsp Sea salt
• 1 Tsp Garlic powder
• 1 Tsp Onion powder
• 0.5 Tsp Chilli powder (Or cayenne)
• 0.5 Whole Lime (Juice only)
• 1 Tbsp Ketchup or hot sauce (Optional)

For the Pork:

• • 1 Whole Pork leg (Bone-in, rind-on, approx. 8–10kg)
  • As needed Sea salt 
  • 0.25 Tsp Baking powder