Jamaican jerk pork BBQ recipe
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An authentic Caribbean recipe that is incredibly flavourful. Though chicken jerk is perhaps more universally recognised as the taste of Jamaica, the original recipes always used pork. |
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1 medium yellow onion, minced
6 green onions, trimmed and finely chopped
3 gloves garlic, minced
2 red finger chilli peppers, seeded, veined, and finely chopped
1 teaspoon finely chopped fresh thyme
1 teaspoon cider or distilled white vinegar
1 teaspoon ground allspice |
1 teaspoon packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 boneless pork loin or pork shoulder roast about 4 pounds
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In a small bowl, mix together all the ingredients except the pork. Place the pork in a large resealable plastic bag, and once mixed thoroughly, pour the marinade over the meat, rubbing and pressing it into the meat surface to make sure the flavours are absorbed as thoroughly as possible. Seal the bag and leave the meat to marinate in the refrigerator overnight. Turn occasionally to help distribute marinade.
When ready to cook, remove the pork from the bag and discard the unabsorbed marinade. Place the pork in centre of the cooking grate and grill over indirect heat for around 2 and a half to 3 hours (170°F/77°C), or until tender.
When cooked, remove from the barbecue and leave to stand, covered, for 5 minutes before slicing or "jerking" (shredding or cutting into 1-inch slivers). Serve with chutney, if desired.
Makes 10 to 12 servings.
Thanks to www.weber.eu
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