Transport your grill to the tropics with this citrusy, bright, and tangy ‘Caribbean Dazzle’ rub. The perfect blend for poultry, pork and fish, this blend livens up meals with flavors of brown sugar, tamarind, orange and bright spices. It’s sunshine, salty waves, and a warm breeze all in one bite.

Caribbean Grilled Pork Shoulder & Fennel

with Grilled Orange Walnut Gremolata

Recipe: Rebekah Zeismer


  • 2 Fennel Bulbs, trimmed and sliced into ½-inch thick wedges
  • 2 Tbs. Olive Oil
  • ½ tsp. Salt
  • ¼ tsp. fresh Black Pepper
  1. Prepare fennel by tossing with olive oil, salt, and pepper.
  2. Grill 5-7 minutes per side, or until lightly charred and tender. Remove from the grill and set aside.


  • 1 Cara Cara Orange
  • ½ cup Toasted Walnuts, finely chopped
  • ¼ cup Fresh Parsley, Basil, and Mint, finely chopped
  • 2 tsp. Capers
  • ½ tsp. LifeSpice Caribbean Dazzle Rub
  1. Preheat grill to high. Halve orange crosswise, slicing one half into rounds and zesting and juicing the second.
  2. Grill orange rounds until lightly charred on both sides and peel has softened. Roughly chop and add to a bowl with the zest, juice, walnuts, herbs, capers, and seasoning.
  3. Mix well and set aside.


  • 1 Tbs. Tamarind Paste
  • ½ cup Sour Cream
  • 1 Tbs. Agave Syrup
  • 1 Tbs. fresh squeezed Orange Juice
  • ½ tsp. LifeSpice Caribbean Dazzle Rub
  1. Combine ingredients together in a small bowl and whisk until smooth.
  2. Refrigerate until ready to serve.

Pork Ingredients

  • 1 ½ lbs. Boneless Pork Shoulder, sliced crosswise into 1-inch steaks
  • 2 Tbs. Olive Oil
  • ¼ cup freshly squeezed Orange Juice
  • 2 Tbs. LifeSpice Caribbean Dazzle Rub
  • 1 Orange, peeled with a knife and sliced into rounds for garnish
  • Fresh Herbs (such as parsley, mint, and basil) for garnish

Pork Method

  1. In a shallow baking dish or large resealable bag, mix together olive oil, orange juice, and seasoning blend. Add pork and toss to coat. Refrigerate at least 4 hours or overnight. Let sit at room temperature 30 minutes prior to cooking.
  2. Preheat grill to high and once hot, add pork. Grill until deeply browned on one side, about 4 minutes. Flip and cook on high another 4 minutes. Reduce grill heat to medium and continue to cook until pork has reached an internal temperature of 140°F. Remove from heat and let rest 10 minutes before slicing.
  3. Arrange orange wheels on serving platter and add dollops of tamarind crema. Thinly slice pork and add to plate along with grilled fennel, topping with prepared gremolata. Garnish with fresh herbs and dust with additional LifeSpice Caribbean Dazzle Rub.