4 lbs. pork (any cut), cut into serving pieces
2 oz. pimiento berries
6 stalk escallion, chopped
2-3 hot pepper chopped without seeds
4 fresh cinnamon leaf chopped or bay leaf if cinnamon is not available
Salt to taste
Black pepper

Wash and dry the pork.

In a blender, blend escallion, hot pepper, cinnamon or bay leaves, salt and pepper until smooth or paste like. Rub mixture over pork and leave it for at least 1 hour or overnight in the refrigerator.

When ready to cook, place on a barbecue grill and grill as per grilling directions or cook in a preheated 350 degree oven in a shallow baking pan until meat is tender.