There’s a special place in my belly for jerk pork (no lie). While I much prefer it made over a coals fire so you get lovely smoked sort of finish, which really compliments the herbs and other ingredients in the classic Jamaican jerk marinade. The said… reality in Canada is it can get VERY cold during the winter months, so realistically I had to come up with a recipe with will duplicate those same flavors, but in an everyday kitchen oven. Here is such a recipe.
You’ll Need…
5-8 lbs Pork ( a cheap cut – fatty)
For the marinade…
3 tables spoon olive oil
1 lemon (juice)
1 teaspoon salt
1/4 teaspoon black pepper
1 large onion
4 scallions
10 sprigs thyme
3/4 teaspoon cinnamon
15 pimento berries (all spice)
1/2 teaspoon nutmeg
2 tablespoon dark soy sauce
2-3 scotch bonnet peppers
2 tablespoon honey (or brown sugar)
2 tablespoon Honey Vinegar (optional)
thumb size piece ginger
5 cloves garlic
2-3 shallots
For dressing the roasting pan (optional)
+ thyme 5-8 sprigs
+ scallions 3<br…
