Yields
8 servings
Recipe Courtesy, Lily Pottager, The Real Jerk Restaurant, Toronto
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ingredients
Jerk Sauce
1
lb(s) Scotch bonnet pepper (454 g)
1
small onion, chopped
3
stalks scallion, chopped
3
sprig fresh thyme, chopped
3
Tbsp salt (45 ml)
2
Tbsp black pepper (30 ml)
2
Tbsp whole pimento (allspice) berries (30 ml)
1
tsp nutmeg, freshly grated (5 ml)
½
cup white wine vinegar (125 ml)
¼
cup soy sauce (60 ml)
Jerk Pork
4
lb(s) boneless pork shoulder roast (1816 g)
3
Tbsp salt (45 ml)
1
Tbsp black pepper (15 ml)
3
Tbsp garlic powder (45 ml)
2
Tbsp onion powder (30 ml)
½
tsp ground allspice (2 ml)
1
Tbsp soy sauce (15 ml)
½
cup jerk sauce (125 ml)
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directions
Step 1
In a food processor or blender, puree all ingredients until the sauce is coarse, yet pourable.
Step 2
Cut pork shoulder into two pieces. Using a butcher knife, make cuts of 1-inch apart and 1/8 to 1/4-inch deep. This will help the marinade soak into the roast. Place in a shallow pan. In a bowl, combine salt, black pepper, garlic powder, onion powder, ground allspice, soy sauce and jerk sauce.. Rub sauce over pork. Cover and refrigerate overnight.
Step 3
Preheat barbecue to 300 degrees.
Step 4
Slow cook pork until meat is brown and tender, about 45 minutes to 1 hour, or until meat thermometer inserted into meat reaches 160 degrees. To serve, cut pork into 1-inch cubes. Serves 8 to 10