INGREDIENTS:
4 lb pork shoulder
¼ cup escallion finely chopped
¼ cup onion, finely chopped
¼ cup garlic minced
1 tbsp scotch bonnet pepper diced
2 tsp thyme minced
¼ tsp salt1 tsp brown sugar1 tsp allspice
½ tsp nutmeg minced
½ tsp cinnamon
¼ tsp black pepper
2 tsp cane vinegar
½ cup vegetable oil
1 cup Jamaican Jerk Sauce
Preparations:
1. Combine all of the ingredients except pork and vegetable oil and sauce in a blender and puree.
2. Place the pork in a roasting pan and coat with the marinade.
3. Cover and marinate overnight.
4. Prepare a charcoal grill when the coals glow dusty red, push the coals to the sides 5. Place a foil drip pan in the center arranging the coals around the pan to ride indirect heat.
6. Brush the meat with the marinade as often as possible for 1½ hours sprinkling with beer as well.
7. Add more coal and jerk. Remove the pork to a chopping board and chop with a cleaver into 1-inch pieces.
Aahh one of my all time favourite for those who never tried Jamaican Jerk Pork you got to try it and see what all the fuss is about. Caution a bit hot and spicy.