Jerked Pork

Name: Jerked Pork
Ingredients: 6 lb. pork shoulder; 8 scallions, finely chopped *; 1 onion, finely chopped; 4 cloves garlic, minced; 2 Scotch bonnet peppers **; 2 tsp. minced fresh thyme; 1 tsp. dried thyme, crushed; 1 tsp. salt; 1 tsp. raw cane sugar; 1 tsp. light brown sugar; 1 tsp. ground allspice; 1/2 tsp. ground nutmeg; 1/2 tsp. ground cinnamon; 1 tsp. freshly ground black pepper; 2 tsp. cider vinegar; 1/2 cup vegetable oil

16 ingredients

8 steps

Ingredients

6 lb. pork shoulder
8 scallions, finely chopped *
1 onion, finely chopped
4 cloves garlic, minced
2 Scotch bonnet peppers **
2 tsp. minced fresh thyme
1 tsp. dried thyme, crushed
1 tsp. salt
1 tsp. raw cane sugar
1 tsp. light brown sugar
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. freshly ground black pepper
2 tsp. cider vinegar
1/2 cup vegetable oil

Directions

1

Combine all ingredients, except pork, in a large bowl.
2

Place the pork in a roasting pan and coat with the marinade.
3

Cover and refrigerate 4 hours or preferably overnight.
4

Prepare a charcoal grill.
5

When the coals glow dusty red, push the coals to the sides and place a foil drip pan in the center arraning the coals around the pan to redirect heat.
6

Place pork on the grill.
7

Brush the meat with the marinade every five minutes and cook for 1-1/2 hours.
8

Remove the pork to a cutting board and chop into 1-inch pieces with a cleaver.