Jerked pork

Yield: 6 servings

Measure Ingredient
6 pounds Pork Shoulder Or Ribs
8 \N Scallions, Finely Chopped *
1 \N Onion, Finely Chopped
4 \N Garlic, Minced
2 \N Scotch Bonnet Peppers *
2 teaspoons Minced Fresh Thyme OR
1 teaspoon Dried Thyme, Curshed
1 teaspoon (Scant) Salt
1 teaspoon Raw Cane Sugar OR
1 teaspoon Light Brown Sugar
1 teaspoon Ground Allspice
½ teaspoon Ground Nutmeg
½ teaspoon Ground Cinnamon
1 teaspoon Black Pepper, Freshly Ground
2 teaspoons Cider Vinegar
½ cup Vegetable Oil

* Include some of the green tops when chopping the scallions. ** Other fresh hot chili peppers may be used. Seed, devien and finely chop them. Combine all of the marinade ingredients in a large bowl. Place the pork in a roasting pan and coat with the marinade.

Cover and refrigerate 4 hours or preferably overnight. Prepare a charcoal grill. When the coals glow dusty red, push the coals to the sides and place a foil drip pan in the center arraning the coals arund the pan to roide indirect heat. brush the meat with te marinade as often as possible for about 1 1/2d hours. Add more coal i te ea bgis o ai. Remove the pork to a chopping board ndchp,wih a cleaver, into 1-inch pieces. Serve with Pickapeppa Sauce and grill roasted sweet potatoes or yams. Note: This marinade is enough to grill 3 split chickens, 6 pounds of large shrimp or prawns in their shells, a dozen blue-claw crabs, or 18 Rock lobster tails. ee' a gaseous recipe for ya'........

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