Having tried several Caribbean stew pork recipes, I can honestly say incorporating Wray & Nephew rum at the end really elevates the dish, lending it a unique depth and slightly sweet smoky flavor that makes the pork incredibly tender and flavorful. The key is to marinate the pork shoulder with Grace Browning and a blend of spices like garlic and onion powder, all-purpose seasoning, and soy sauce; this builds a remarkable savory base. When cooking, make sure to brown the pork cubes properly in hot oil until they are caramelized well—this step locks in juices and creates a rich dark coating that adds a robust taste. Adding fresh thyme, scallions, and Scotch bonnet peppers not only brings aromatic freshness but also a subtle heat that balances perfectly with the sweetness from the rum and caramelization. For those who like a milder version, the Scotch bonnet can be skipped or adjusted. Simmering the pork covered in water or stock for 35 to 45 minutes breaks down the connective tissue, resulting in tender bites that melt in your mouth. Using pork shoulder is ideal because it has enough fat to keep the meat moist during long cooking. The technique of finishing with a splash of Wray & Nephew rum and letting it cook off at the end is a traditional island trick that infuses the stew with an unmistakable Caribbean character. I highly recommend pairing this stew pork with traditional side dishes such as white rice, fried plantains, or even festival (a sweet fried dumpling) to complete the meal authentically. This recipe is a great way to experience Jamaican flavors at home and impress friends and family with a comforting, soul-satisfying dish.