Step 1
Preheat oven to 250 Degrees Fahrenheit and pull pork out so it comes to room temperature
Step 2
Place the coriander seeds, peppercorns, cinnamon sticks, cardamom pods, and fenugreek seeds into a skillet and cook over medium heat until fragrant and toasty. Shake the pan often to prevent burning.
Step 3
Place the cooled spices into a spice mill, blender, or food processor. Grind into a fine powder. Place the powder into a bowl and thoroughly stir in the turmeric and ginger.
Step 4
Liberally oil your pork, and lovingly massage the spice powder salt and black pepper into it.
Step 5
Heat 1 tablespoon of vegetable oil in a Dutch oven or heavy soup pot over high heat until it reaches its smoking point, add pork to pan and sear all sides flipping occasionally, about 6 minutes.
Step 6
Reduce heat to medium and add remaining 1 teaspoon oil to pot. Add onion and bell peppers and sweat, about four minutes.
Step 7
Add water, habanero and bay leaves, place in the oven for three hours or until tender.
Step 8
Meanwhile, julienne the cabbage using a sharp knife and grate the guava, cucumber and jicama. Combine in a large bowl.
Step 9
Meanwhile, julienne the cabbage using a sharp knife and grate the guava, cucumber and jicama. Combine in a large bowl.
Step 10
Reconstitute one teaspoon of tamarind with some water in a medium size bowl until it loosens. Whisk together the remaining ingredients and season with salt and pepper, taste for balance. Pour over the veggies and toss lightly, reserve.
Step 11
To assemble portion Caribbean pork over Original Hawaiian hamburger buns and top with Jicama Tamarind slaw
