Caribbean: Jamaica: Jamaican Jerk Pork

 
Caribbean: Jamaica: Jamaican Jerk Pork
 
INGREDIENTS:
 
1 1/2 teaspoons ground allspice
1 1⁄2 teaspoons salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon ground thyme
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
3 green onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers (these are “killer” hot so you may want to use something like a jalapeno)
1 medium onion, chopped
1 lemon, juice of
3 teaspoons oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon minced gingerroot
3 -4 lbs cubed pork butt (2 inch chunks)
 
 
INSTRUCTIONS:
In a large bowl combine the first 7 ingredients.
 
Mix thoroughly.
 
In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
 
Blend until very smooth.
 
Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
 
Cover and stir or flip often.
 
Marinate for at least 8 hours.
 
Take out of the fridge 1 hour before grilling.
 
Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
 
Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
Author: orenalwpusr

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