Jerk Pork Recipe - BarbecueBible.com

Ingredients

• 1 pound Scotch bonnet chiles, stemmed and cut in half (1/2 pound seeded Scotch bonnets for the tender of tongue)
• 1 green bell pepper, cored and seeded
• 1 bunch scallions, both white and green parts, trimmed and cut in half into 1-inch pieces
• 1 small onion, coarsely chopped
• 2 shallots, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 1 piece (2 inches) fresh ginger, peeled and coarsely chopped
• 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
• 3 giant thyme leaves (Spanish thyme), or 1 additional teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 6 fresh basil leaves, or 1-1/2 teaspoons dried basil
• 1 tablespoon ground allspice, or more to taste
• 2 teaspoons ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1/2 cup coarse salt (kosher or sea)
• 1/4 cup vegetable oil
• 1 tablespoon soy sauce, or more to taste
• 1 Boston butt (bone-in pork shoulder roast; 6 to 7 pounds with ample fat)