Jamaican Jerk Pork

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!

• Ready In: 18 hrs
• Serves: 6-8

Ingredients

• 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)

Directions

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