Drumeaux uses a cut of pork called rouelle—a thick round slice with a bone in the center, taken from the pig’s hind leg—that is not likely to be sitting in your grocery store’s meat case. Special-order it from a butcher, or substitute a 2‑inch‑thick, bone-in pork-shoulder steak.
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*While this dark sugar-cane-based sweetener is available at some Caribbean markets, you can also substitute ¼ cup molasses mixed with ½ cup cane syrup (we prefer Steen’s).