Jerk Pork Recipe
Traditional Jerk Pork is made with the whole pig. I've been successful, though, with the Pork Shoulder roast. It's advantages are it's is widely available, cheap, and suitably moist and tasty! Watch the spices you use and adjust if kids are going to be eating it. If not, spicier is better! I made this for a HUGE party, so cut down to size for the right group.
- 12 pound pork shoulder roast
- 10 scotch bonnet or habanero chiles. (you can substitute two tablespoons of red chile flakes, or jalepeno's for a less spicy flavor)
- 3 bunches green onions (both white and green parts), roughly chopped
- 1 large onion, roughly chopped
- 1 inch piece fresh ginger, or 1 tablespoon mashed, or 2 tsp dried
- 10 cloves garlic
- 3 tablespoons fresh thyme or 5 tsp dried
- 2 tablespoons Allspice
- 2 tsp fresh ground black pepper
- 2 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1/2 cup white vinegar
- 6 tablespoons soy sauce
- 4 tablespoons vegetable oil
- 6 tablespoons kosher or sea salt (3 tablespoons regular salt if you don't have kosher or sea salt)
- 2 tablespoons firmly packed light brown sugar
- Combine the chiles, green onion, onion, ginger, and garlic in a food processor or strong blender until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt, and sugar and process to a smooth paste/puree.
- Wash and dry the pork shoulder. Make small incisions, about 1/4 inch deep, all over it. Spread the paste over the shoulder and work the paste into the shoulder, gently, being careful not to let it drip over the sides of the shoulder. Put the shoulder in a very large ziploc bag or, if that is unavailable, a large baking dish. Pour over the rest of the marinade, work it into the meat, and set aside to marinate at least 3 hours at room temperature or 4 hours in the refrigerator.
- If using a Gas Grill, preheat both sides to medium high. Then turn off the side of the grill you are going to cook on and leave the other at medium/medium high. Cook for approximately 2.5-3 hours, turning 3-4 times to ensure both sides brown nicely.
- When the pork is sliced it should be juicy and very tender inside. YUMM!
- Serve with Red Bean and Rice (see recipe). Add Yucca, or Plantains for an extra treat.
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|Amount Per Serving||%DV|
|Serving Size 262g|
|Recipe makes 16 servings|
|Calories from Fat 166||45%|
|Total Fat 18.45g||23%|
|Saturated Fat 5.49g||22%|
|Trans Fat 0.09g|
|Total Carbs 6.04g||2%|
|Dietary Fiber 1.2g||4%|