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!
- 1 1⁄2 teaspoons ground allspice
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground thyme
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno)
- 1 medium onion, chopped
- 1 lemon, juice of
- 3 teaspoons oil
- 2 teaspoons soy sauce
- 2 teaspoons malt vinegar
- 1 teaspoon minced gingerroot
- 3 -4 lbs cubed pork butt (2 inch chunks)
- In a large bowl combine the first 7 ingredients.
- Mix thoroughly.
- In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
- Blend until very smooth.
- Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
- Cover and stir or flip often.
- Marinate for at least 8 hours.
- Take out of the fridge 1 hour before grilling.
- Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
- Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
Excerpted from Unique Cuinary Adventures: http://www.uniqueculinaryadventures.com/ 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.
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!
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! =)