How to Make Jerk Pork

The preceding is a colloquial terminolgy used throughout the caribbean, meaning to tempt, dare, test or in this case taste the jerk pork. Although the jerk method has been used for other proteins the original protein is Pork. If cooked to the right temperature(no more than 3 minutes) jerk shrimp is also excellent.

Ingredients

• Seasoning
  • 5 lbs. Pork Shoulder
  • 1 cup Escallion
  • 5 Cloves Garlic
  • 2 tsp. Fresh Thyme
  • 1 Scotch Bonnett Pepper (with or without seeds)
• Jerk Marinade
  • 5 tsp. Salt
  • 2 tsp. Sugar
  • 2 1/2 tsp. Cracked Pimento (Allspice)
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground mace
  • 1 tsp. black pepper

Steps

1. Rub the seaoning into the pork shoulder. Leave for the pork shoulder for a minimum of 1/2 an hour.
2. Rub on the jerk marinade and leave it on the pork shoulder for at least 5 hours (overnight is reccommended).
3. The next morning,prepare a grill and barbecue the pork shoulder until it's nice and tender.
4. Chop the pork shoulder into bite size pieces when it is ready to serve.
5. Feel free to serve it with hard dough bread.

Tips

• Use a knife and fork to deseed pepper or use your hands if you are looking for adventure. Better yet, wear latex gloves when handling and cutting hot peppers!
• If possible, use the pimento bark when grilling...this will give you the true essence of Jerk Pork!
• The juices should run clear but it should still be there!

Warnings

• Be sure to wash your hands thoroughly if you choose to go on a scotch bonnett adventure!

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