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Jamaican Jerk Pork
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into 2-inch pieces
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 4 green onions, chopped
- 4 garlic cloves, minced
- 2 habanero peppers, seeded and minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the soy sauce, brown sugar, olive oil, white vinegar, green onions, garlic, habanero peppers, thyme, allspice, cinnamon, nutmeg, ginger, salt, and black pepper.
- Add the pork pieces to the bowl and toss to coat them evenly with the marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the pork from the marinade and thread onto skewers.
- Grill the pork skewers for 15-20 minutes, turning occasionally, until the pork is cooked through and has a nice charred exterior.
- Remove the pork from the grill and let it rest for a few minutes before serving. Enjoy your Jamaican Jerk Pork!
Jamaican Jerk Pork is a traditional dish with roots in the Caribbean, particularly Jamaica. The history of this flavorful dish dates back to the indigenous Taino people and the Maroons, who used a blend of spices and herbs to preserve and flavor their meat. The key to authentic Jamaican Jerk Pork lies in the marinade, which typically includes scotch bonnet peppers, allspice, thyme, and other aromatic ingredients. The meat is then slow-cooked over pimento wood, infusing it with a smoky, spicy flavor. Today, renowned chefs like Chef Levi Roots and restaurants in Jamaica, such as Scotchies, are celebrated for their mastery of this dish. For the best version of Jamaican Jerk Pork, seeking out pimento wood for smoking and using scotch bonnet peppers are crucial. Additionally, an alternative method for making this dish is to use a jerk seasoning rub and grill the pork for a similar flavor profile.
80 min
6
400 calories
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