North Coast Jerk Pork - Fiery Foods & Barbecue Central

Name: North Coast Jerk Pork - Fiery Foods & Barbecue Central
Ingredients: 1/4 cup whole jamaican pimento berries (or 1/8 cup ground allspice); 3 scotch bonnet chiles (or habaneros) seeds and stems removed, chopped; 10 scallions (green onions) chopped; 1/2 cup onion chopped; 4 cloves garlic chopped; 4 bay leaves crushed; 1 3-inch piece ginger peeled and chopped; 1/3 cup fresh thyme; 1 tsp freshly ground nutmeg; 1 tsp freshly ground cinnamon; 1 tsp salt (or more, to taste); 1 tbsp freshly ground black pepper; 1/4 cup vegetable oil; 1/4 cup lime juice; water as needed; 5-6 lbs pork (roasts or chops, more needed if ribs) coarsely cut into pieces about 2 to 3 inches wide and 4 to 5 inches long, fat left on; 2 cups North Coast Jerk Marinade; hardwood for the fire, such as apple, hickory, pecan, or oak hardwood chips for the smoke, soaked in water, or substitute fresh branches and leaves

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The Jamaican jerk cooks use a technique of cooking best described as "smoke-grilling." it combines the direct heat of grilling with smoke produced by fresh pimento leaves and branches. While...

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Cooking tools:

Food processor
Mortar and pestle
Spice grinder
Grill
Drip pan
Skillet
Mason jar
Refrigerator
Mixing bowl
Tongs
Aluminum foil
Pastry brush

Ingredients

1/4 cup whole jamaican pimento berries (or 1/8 cup ground allspice)
3 scotch bonnet chiles (or habaneros) seeds and stems removed, chopped
10 scallions (green onions) chopped
1/2 cup onion chopped
4 cloves garlic chopped
4 bay leaves crushed
1 3-inch piece ginger peeled and chopped
1/3 cup fresh thyme
1 tsp freshly ground nutmeg
1 tsp freshly ground cinnamon
1 tsp salt (or more, to taste)
1 tbsp freshly ground black pepper
1/4 cup vegetable oil
1/4 cup lime juice
water as needed
5-6 lbs pork (roasts or chops, more needed if ribs) coarsely cut into pieces about 2 to 3 inches wide and 4 to 5 inches long, fat left on
2 cups North Coast Jerk Marinade
hardwood for the fire, such as apple, hickory, pecan, or oak hardwood chips for the smoke, soaked in water, or substitute fresh branches and leaves