Jamaican jerk pork and peperonata

[Wing Commander]

Today I made Jamaican jerk pork. After marinating a pork chuck over night I put it on my offset-smoker for about 4 hours at 230F. I smoked with allspice-berries and applewood.



After 2 hours with an IT of 140F:



After 4 hours an IT of 158F was reached.



Meanwhile I seared some bell peppers on the Louisiana Kentwood until their skin was blackened. After unskinning and slicing the bell peppers I mixed them with persil, salt, pepper, EVOO, and balsam vinegar to peperonata.





Then the JJP was cut into slices ans plated up with the peperonata:

[mikecorn.1]

 Very nice looking plate ya got there.   

[smokeasaurus]

Really nice. Quite a colorful rub....was it a wet rub??

[Tenpoint5]

That's a good looking plate of grub

[squirtthecat]

Looks great!

Allspice berries??

[Wing Commander]

Quite a colorful rub....was it a wet rub??

Rather a marinade or a paste than a wet rub. I made it from chiles, scallions, cilantro, persil, rum, soy sauce, and lots of spices.

Allspice berries??

Yes, due to it's almost impossible to get allspice wood here in Germany I used some handfuls of allspice berries to smoke, and some applewood, too.

[Pappymn]

Nice meal not familiar with the pork chuck. Is it similar to another cut?