Justin's Recipe

Jerk Pork

Category: Recipes

Ingredients:
-3 lb. of boneless pork loin
-6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
-2 Tbsp. thyme
-2 Tbsp. ground allspice
-1 Bulb of garlic, finely chopped
-3 Medium onions, finely chopped

-2 Tbsp. sugar
-2 Tbsp. salt
-2 Tsp. ground black pepper

-1/2 cup olive oil
-1/2 cup soy sauce
-Juice from one lime
-1 cup orange juice
-1 cup white vinegar
-To improve taste:
1 to 2 Tsp of the following
-ground cinnamon, nutmeg, or ginger

Directions:
1.- Chop the onions, garlic and peppers. (These do not need to be chopped too fine as they will be liquidized by the blender).
2.- Blend the onions, garlic, and peppers in a blender to make the jerk sauce.
3.- Cut the pork up in to smaller pieces, and use a fork to poke some holes in the pork pieces.
4.-Rub the jerk sauce in to the meat, save about a quarter of the jerk sauce for basting and dipping later.
5.- Put the left over sauce in a bowl/or leave it in the blender and cover it with plastic. Now take the pork and put plastic over the top, leave it in the fridge overnight to marinade.
6.- Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).
7.- After you cooked the meat you can dig in, use some of the jerk sauce for dipping.