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    You are in: Home / Recipes / Jamaican Jerk Pork Recipe
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    Jamaican Jerk Pork

    Jamaican Jerk Pork. Photo by Jake Slagle

    1/1 Photo of Jamaican Jerk Pork

    Total Time:

    Prep Time:

    Cook Time:

    18 hrs

    10 hrs

    8 hrs

    Dib's's Note:

    This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!

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    Units: US | Metric


    1. 1
      In a large bowl combine the first 7 ingredients.
    2. 2
      Mix thoroughly.
    3. 3
      In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
    4. 4
      Blend until very smooth.
    5. 5
      Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
    6. 6
      Cover and stir or flip often.
    7. 7
      Marinate for at least 8 hours.
    8. 8
      Take out of the fridge 1 hour before grilling.
    9. 9
      Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
    10. 10
      Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

    Ratings & Reviews:

    • on October 08, 2008


      Excerpted from Unique Cuinary Adventures: This jerk pork was killer. It was promised in our post of September 10 and bore no resemblance to what Caribbean American Gourmet on West Lexington Street was dishing out from behind bulletproof glass. Thirty years have passed since I've tasted jerk pork comparable to what's pictured above. That early experience was in the hills of Jamaica where scores of locals were gathered around pimiento wood fire over which huge chunks of pork were grilling away. Here in Baltimore, I simply fired up the Kingsford in the back yard with some mesquite charcoal, and it did the trick. I'm convinced that considerable disillusion abounds about jerk pork and wonder if some of it didn't originate in Jamaica where numerous Rastafarian ideologies passionately condemn the consumption of any kind of red meat, particularly pork. In the United States, the disillusionment asserts itself with acceptance---as demonstrated both in cookbooks and on menus---that pork loin works as well as shoulder. Presumably that's because loin is leaner and healthier. The same can be said for jerk chicken and jerk fish, which have pretty much become mainstream United States staples. It's all about seasoning, and when the right mix of ingredients are blended, the flavor is hard not to like. My contention is that that pork butt brings the experience up to a whole new level.

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    • on November 06, 2003


      I made a Jerk Seasoning from the first 7 ingredients to use in Mean's Cubano Chicken with Spicy Currant Picadillo, and it worked great! Can't wait to try this entire recipe, as I know I'll love it with all of those flavors and great heat!

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    • on October 01, 2003


      Can I PLEASE give this a 10 * rating. I have had this recipe in my cookbook forever and finally made it. It is incredible! I made a second batch to feed company this coming weekend. I have given a couple of pounds away to family. The guys going to hunting camp a month from now have already placed an order! Can hardly wait to try this on chicken..turkey...moose!!Di, this is a serious keeper. Did I see a Jamacian Dry Rub in your recipes?? Off to peek at it. Thanks so much for posting...just incredible...really! =)

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    Read All Reviews (14)


    Nutritional Facts for Jamaican Jerk Pork

    Serving Size: 1 (221 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 550.1
    Calories from Fat 342
    Total Fat 38.0 g
    Saturated Fat 12.7 g
    Cholesterol 149.6 mg
    Sodium 836.2 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 1.1 g
    Sugars 2.0 g
    Protein 43.5 g

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