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INGREDIENTS |
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4 lb pork shoulder |
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½ cup Red Stripe Beer (optional) |
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¼ cup escallion finely chopped |
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¼ cup onion, finely chopped |
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¼ cup garlic minced |
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1 tbsp scotch bonnet pepper diced |
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2 tsp thyme minced |
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¼ tsp salt |
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1 tsp brown sugar |
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1 tsp allspice |
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½ tsp nutmeg minced |
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½ tsp cinnamon |
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¼ tsp black pepper |
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2 tsp cane vinegar |
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½ cup vegetable oil |
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1 cup Jamaican Jerk Pork Sauce |
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PREPARATIONS |
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1. Combine all of
the ingredients except pork and vegetable oil and sauce in a blender and
puree. |
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2. Place the pork in
a roasting pan and coat with the marinade. Cover and marinate overnight. |
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3. Prepare a
charcoal grill when the coals glow dusty red, push the coals to the
sides and place a foil drip pan in the center arranging the coals around
the pan to ride indirect heat. |
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4. Brush the meat
with the marinade as often as possible for 1½ hours sprinkling with beer
as well. |
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5. Add more coal and
jerk. Remove the pork to a chopping board and chop with a cleaver into
1-inch pieces. |
