Caribbean Jerk Pork Print this recipe
- 1 garlic clove, minced
- 1 green onion, diced
- 1 tablespoon vegetable oil
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 1-2 Scotch bonnet peppers, seeded (can substitute habanero peppers)
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ cup onion, diced
- ½ tablespoon salt
- ¾ teaspoon thyme
- 1 pork shoulder butt, semi-boneless (5-6 pounds)
Jerk Dipping Sauce
- 2 cups KC Masterpiece® Original Barbecue Sauce
- 2 tablespoons jerk paste
- Place pork shoulder butt on grill and cook with indirect heat up to 8 hours on 250 degrees F, continually monitoring grill temperature and meat temperature. Add hot Kingsford coals, as needed, to maintain grill temperature. The internal temperature of the pork butt should reach 190 degrees F when done. Remove pork from grill. Hand pull pork off the bone and serve with sauce on the side.
- Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals.
- Put all jerk paste ingredients, except for oil, into a food processor. Run processor while adding oil slowly until smooth paste forms. Reserve 1 tablespoon of jerk paste for dipping sauce. Rub pork butt well with remaining jerk paste. Serve as a sandwich or enjoy pork by itself.
- Chris Lilly