Jerk Pork Recipe
Servings: 8
Ingredients
- 1 lb Scotch bonnet pepper (454 g)
- 1 x small onion, minced
- 3 stalk scallion, minced
- 3 sprg fresh thyme, minced
- 3 Tbsp. salt (45 ml)
- 2 Tbsp. black pepper (30 ml)
- 2 Tbsp. whole pimento (allspice) berries (30 ml)
- 1 tsp nutmeg, freshly grated (5 ml)
- 1/2 c. white wine vinegar (125 ml)
- 1/4 c. soy sauce (60 ml) Jerk Pork
- 4 lb boneless pork shoulder roast (1816 g)
- 3 Tbsp. salt (45 ml)
- 1 Tbsp. black pepper (15 ml)
- 3 Tbsp. garlic pwdr (45 ml)
- 2 Tbsp. onion pwdr (30 ml)
- 1/2 tsp grnd allspice (2 ml)
- 1 Tbsp. soy sauce (15 ml)
- 1/2 c. jerk sauce (125 ml)
Directions
- In a food processor or possibly blender, puree all ingredients till the sauce is coarse, yet pourable.
- Jerk Pork:Cut pork shoulder into two pcs. Using a butcher knife, make cuts of 1-inch apart and 1/8 to 1/4-inch deep. This will help the marinade soak into the roast. Place in a shallow pan. In a bowl, combine salt, black pepper, garlic pwdr, onion pwdr, grnd allspice, soy sauce and jerk sauce.. Rub sauce over pork. Cover and chill overnight.
- Preheat barbecue to 300 degrees.
- Slow cook pork till meat is brown and tender, about 45 min to 1 hour, or possibly till meat thermometer inserted into meat reaches 160 degrees. To serve, cut pork into 1-inch cubes.
- Serves 8 to 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 235 | |
| Calories from Fat 95 | 40% |
| Total Fat 10.59g | 13% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 5904mg | 246% |
| Potassium 581mg | 17% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.85g | 1% |
| Protein 28.4g | 45% |
