Jamaican Jerk Pork 8-10 Servings

Ingredients Quantity Methods Bone-in Pork Shoulder 4-5 lb Brine the pork Brine: Jamaican Dark Rum, (such as Appleton) 1/2 cup Place the pork in a large bowl or in a zip-top bag set in- Soy Sauce 3 T side the bowl. Kosher Salt, Morton’s 3 T 1. In a large measuring cup, combine all the brine ingre- (if using Diamond Crystal, 2 T) dients with 3-1/2 cups water. Stir until the salt and sugar Dark Brown Sugar, packed 3 T dissolve. Molasses, robust unsulfured 1 1/2 T 2.Pour the brine into the bag with the pork, squeeze out Worcestershire Sauce 1 T any air, and seal, or cover with plastic wrap. Refrigerate Fresh Ginger 1 T for at least 2 and up to 6 hours. Allspice 1 tsp Cinnamon 1/2 tsp Marinate the pork In a blender, purée the garlic, chiles, onion, orange juice, Jerk Marinade: vinegar, olive oil, soy sauce, allspice, thyme, salt, lime Garlic Cloves, whole 4 each juice, brown sugar, ginger, pepper, cinnamon, and nut- Scotch bonnet or habanero chili 4 each meg. (stemmed with seeds left in tact) 1. Stir the rum and molasses into 1 cup of the mixture Large Yellow Onion 1 each and reserve for basting. Orange Juice 1/2 cup 2. Remove the pork from the brine and pat dry. Discard (from about 2 oranges) the brine. White Vinegar 1/2 cup 3.Use a fork or the tip of a sharp knife to poke holes all Olive Oil 1/4 cup over the pork. Return to the bag or bowl. Pour the re- Soy Sauce 1/4 cup maining marinade over the pork, squeeze out any air, Whole dried Allspice Berries or 3 T and seal, or cover with plastic wrap. Refrigerate for at 2 T Ground Allspice least 8 and up to 24 hours. Fresh Thyme Leaves 2 T Kosher Salt, Mortons 4 tsp Cook the pork (if using Diamond Crystal, 2 T) Prepare a grill for indirect cooking over medium-low heat Fresh Lime Juice 1 1/2 T (300°F to 325°F) following the directions below. Dark Brown Sugar, packed 1 T 1. Remove the pork from the marinade and place on the Fresh Ginger, minced 1 T cool side of the grill, fat side up. Cover the grill and cook Freshly Ground Black Pepper 1 tsp for 2 hours. Cinnamon 1 tsp 2. Using a silicone brush, baste the pork with the re- Freshly Grated Nutmeg 1 tsp served basting liquid every 30 minutes until it’s used up. Jamaican Dark Rum, (such as Appleton) 1 T Continue cooking until tender when pierced with a fork Molasses, robust unsulfured and an instant-read thermometer registers 190°F in the center, another 5 to 6 hours, checking the temperature For Smoking; on the grill. Pimento or Applewood Chips 2 cups 3.Transfer the pork to a cutting board. Let it rest until cool enough to handle. Remove the pork from the bone, cut into 2-inch chunks, and serve.

This juicy, flavorful pork takes time- a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It’s mostly hands off, and well worth it. In Jamaica, this is street food that’s eaten with rice and peas, grilled corn, or fried cornbread called festival.