Jamaican Jerk Pork - Fiery Foods & Barbecue Central

Ingredients

• 3 to 4 Scotch bonnet chiles, stems and seeds removed, chopped
• 1/4 cup chopped green onions, including some of the greens
• 3 tablespoons crushed allspice (piemento) berries, or substitute 2 teaspoons ground
• 3 tablespoons fresh thyme
• 3 cloves garlic
• 2 tablespoons grated ginger
• 2 tablespoons lime juice, fresh preferred
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 3 teaspoons freshly ground black pepper
• 2 teaspoons ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 3 to 4 tablespoons vegetable oil
• 1 3 to 4-pound pork butt or loin roast