Jamaican Jerk Pork
Give fatty pork shoulder the jerk treatment on a grill outfitted with pimento wood or in a high-heat oven. Either way, you can't go wrong with this bold marinade.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Grill
- Food processor
- Roasting rack
- Skillet
- Baking sheet
- Oven
- Stove
- Cutting board
- Chef's knife
- Zip-top bag
- Refrigerator
- Aluminum foil
- Tongs
- Measuring spoon
- Measuring cup
Ingredients
- 6 Scotch bonnet chiles, stemmed and seeded
- 3 scallions, trimmed and coarsely chopped
- ¼ cup fresh thyme leaves
- 2 medium garlic cloves
- 1 Tbsp. plus 1½ tsp. peeled, chopped fresh ginger
- 1 Tbsp. plus 1½ tsp. allspice berries
- 2 tsp. kosher salt
- 1 tsp. coriander seeds
- ¼ tsp. ground cinnamon
- Pinch freshly grated nutmeg
- ¾ cup vegetable oil
- 1 Tbsp. dark Jamaican rum
- 2 Tbsp. white vinegar
- 2 Tbsp. strong brewed coffee
- 1½ tsp. tsp. molasses
- 1 (3-pound) boneless pork shoulder with a good amount of fat
- Pimento branches and pimento leaves, if using grill method
- Lime wedges, for serving
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