Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: TentHunteR on March 04, 2015, 08:32:05 AM
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Saturday, knowing they were calling for a Winter storm to dump another 10" of snow on us, I was thinking some Jamaican Jerk Pork was sounding pretty dang good!
We stopped by the butcher, but by time we got there the entire meat case was looking pretty empty. There was a mad rush earlier and they were almost completely sold out of pork. It was slim pickin's!
However, in the meat case sat a single lonely Picnic Shoulder, and boy was it a beauty. A 10 1/2 lb hunk of pure porky goodness with my name on it! ;D
(https://lh6.googleusercontent.com/-Wm63fODQk4I/VPOmtkVk8EI/AAAAAAAAHeI/2vUA0HEb5nw/s699/jerk2152.jpg)
Sunday morning, with church cancelled due to road conditions, I got the pork shoulder trimmed up, and the kids helped me whip up a batch of Jerk marinade (this is an authentic Jamaican style Jerk recipe):
(https://lh5.googleusercontent.com/-5_yc06tpVqI/VPOmshk_S7I/AAAAAAAAHdg/YfTtEQUU-dY/s740/JERK2153.JPG)
Jerk Marinade
(for pork or chicken)
1 - 5 Scotch Bonnet (Habanero) Peppers - depending on how hot you like it, with seeds & membranes removed.
3 - 4 Scallions, or 1 medium Onion roughly chopped.
1 Cup Orange Juice
1 Cup Vinegar
1/2 cup oil
The juice of 1 lime, or 2 TBS. Lime juice
1/4 cup Brown Sugar packed
2 TBS Allspice - ground
2 TBS dried Thyme
1 tsp. Salt
1 tsp. Fresh Cracked Black Pepper
1/4 tsp. Granulated Garlic (or 2 cloves fresh)
1 tsp freshly grated Ginger or 1/2 tsp ground ginger (optional)
Combine all ingredients in a blender, or food processor and blend.
I always reserve a couple cups of the fresh marinade to make a Jerk sauce later.
Score the pork in a deep criss-cross pattern on both sides, put in a container and pour the Jerk marinade over top.
Marinade for at least 4 hours to overnight.
(https://lh6.googleusercontent.com/-RA4eH3qKnv4/VPOmsg5cwRI/AAAAAAAAHds/pc-K2eM3Ok8/s740/JERK2154.JPG)
My son went out and shoveled a fresh path to the shed so we could get to the MAK.
(https://lh3.googleusercontent.com/-qkhKEiXqd0I/VPOmt2cczdI/AAAAAAAAHeU/GgNEqOwQJVk/s720/jerk2155.jpg)
When you remove the roast to put it on the grill, DON'T throw that marinade away.
Cover and put it back in the fridge to keep it cold! It will be used as a braising liquid when you foil.
We put the roast on and mixed up a batch of pellets. To simulate Pimento wood I like to use equal parts Hickory & Cherry.
I also like to mix in some Pimento (Allspice) berries with the first 5 lbs or so of pellets in the bottom of the hopper,
then fill in with the rest of the pellet mix. Your back yard is going to smell good!
(https://lh6.googleusercontent.com/--G4AW13fXO8/VPOmspIoACI/AAAAAAAAHdw/Sy_5ZmyKW0k/s800/JERK2156.JPG)
After about three hours at 275° the roast was looking and smelling really good. Time to foil!
(https://lh5.googleusercontent.com/-gOEp6kNHp8k/VPOmtLkdyvI/AAAAAAAAHeQ/_1o66rJXS3I/s640/JERK2157.JPG)
Carefully move the roast to a double layer of heavy foil, adding the marinade that the pork was in as a braising liquid. Don't worry, it will get plenty hot enough to kill any bacteria. Wrap & seal the foil so steam cannot escape. Raise your pit temp to around 325° and let it braise for 2 1/2 - 3 hours. When you check it, it should be tender enough to practically fall apart (like you want for pulled pork).
(https://lh6.googleusercontent.com/-iAQrQpGsVjc/VPPsYQfhIGI/AAAAAAAAHe8/SUZedl48FGA/s640/JERK2158.JPG)
Pull the bones out, pour the braising liquid over top, and use some tongs to mix the pork letting the pork fall apart into chunks. Cover with foil to keep warm until ready to eat.
(https://lh4.googleusercontent.com/-FMpeIm6CTMk/VPPsYdcbFCI/AAAAAAAAHfE/fD5pMDf7CkM/s800/JERK21510.JPG)
Remember that 2 cups of the fresh marinade that was reserved? I like to heat it up in a small pan, adding about 1/2 cup water, a couple TBS of brown sugar, and a couple tsp of corn starch to make a Jerk BBQ sauce.
(https://lh3.googleusercontent.com/-kTeJBugCAUQ/VPPsY7jcNuI/AAAAAAAAHfA/f61Oz_RNmZ4/s400/JERK2159.JPG)
Serve on buns or not (your choice), with some of the jerk sauce if anyone wants a little extra kick.
Normally I like to make conch fritters to go with this, but we kept it simple with tater tots and some slaw.
We did however break out the fancy paper plate holders! :D
(https://lh5.googleusercontent.com/-8XdQ_At6Ezs/VPPsYZjo7GI/AAAAAAAAHe4/xGuRRw0U4Y8/s720/JERK21511.JPG)
This really hit the spot!
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Looking good Cliff..nice comfort food. what did you do with the skin? I'm gonna dehydrate and cook mine. .☆´¯`•.¸¸. ི♥ྀ.
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Cliff,
Looking really good. Your jerk BBQ sauce looks suspiciously like, dare I say it, GRAVY! Hub would be all over that meal, as would I.
Art
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Looks awesome Cliff! Bookmarked!
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YAH MON!!!!!!
Gonna make this soon!
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Man, that looks great.
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Lookin' good!
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That looks outstanding. BM'ed
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Cliff,
Looking really good. Your jerk BBQ sauce looks suspiciously like, dare I say it, GRAVY! Hub would be all over that meal, as would I.
Art
Jerk GRAVY 8)
Hub
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Now why would you pull the Mak out of its nice warm shed when you got an offset ready to go :D :D
You made a good looking picnic look even better. :P :P
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I likey dat plate ;D
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Wow! That looks awesome. You REALLY have more snow then we do. We have had it real easy
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Wow. That looks like a winner.
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That looks outstanding. BM'ed
??? ??? That took me a little too long to figure that abbreviation out!!!
Cliff, that looks superb! I bet that sauce is just incredible-- I will definitely have to bookmark this one as well. :) I'd take all that pork skin too, I've been craving chicharrones like nobody's business lately!
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That looks outstanding. BM'ed
??? ??? That took me a little too long to figure that abbreviation out!!!
Cliff, that looks superb! I bet that sauce is just incredible-- I will definitely have to bookmark this one as well. :) I'd take all that pork skin too, I've been craving chicharrones like nobody's business lately!
Sorry about that :). In my simple mind BM'ed = Booked Marked.
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That looks good! After you eat that all have to do is go outside and breathe and all that snow will melt
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I love jerk anything.. gonna try your marinade. Looks awesome buddy!!
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looks awesome...Bookmarked
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Defrosting a boston butt as I write...I think this will be a Saturday cook. ;)
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Heck that looks great! Now I am hungry all over again.
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Looks fantastic Cliff!
Thanks for the detailed post!
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That looks outstanding. BM'ed
Good save RAD :D :D :D :D!
I have my Jamaican pork butt in the pellet grill right now - will get some pics and a couple of things that may make using the allspice berries for smoke a little easier for some :)
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That's a thing of beauty Cliff, love it
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Not sure how I missed this Cliff, It looks delicious and can never go wrong with tater tots with me!!! Don
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I made this last week...And I have to tell you - it was awesome!!!
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Don, I'm thinking about making some of this in a couple months when we meet up at the Buckeye Gathering!
Glad you are on the mend and can't wait to see you there!