Originally Posted by Stu,Jan. 31 2005,16:33
I cooked a Jamacian jerked pork -- a big ole' pork shoulder slathered with homemade jerk sauce.
Care to share your recipe for jerk? Â I go to a place in Bushwick for jerk chicken, but they won't divulge the recipe...
Ask and ye shall receive. Jerked Pork 4-5 pound leg or shoulder of pork (pernil) Â¼ C lime juice 1 t garlic powder 1 t fresh thyme leaves 1 t coarsely ground allspice Â¼ C jerk rub (recipe below) Â¼ C soy sauce 1 scotch bonnet pepper, chopped Wash the pork in cold water, rubbing it thoroughly with lime juice. Rinse and pat dry. Â Make crisscross incision on each side of the cut of pork, wide and deep enough to accommodate the tip of a forefinger. In a small bowl, combine the garlic powder, thyme, allspice and half of the jerk rub. Mix well, then stuff the incisions with the mixture. Whatever is left over, combine with the remainder of the jerk rub and rub over the entire pork. Place the pork in a deep dish and pour the soy sauce over it. Cover and refrigerate Â overnight, or for at least 3 hours. Â Leave uncovered at room temp for an hour before cooking. Â When ready to cook, preheat oven to 350 degrees, then transfer the pork to aluminum foil and stuff the incision with the chopped Scotch Bonnet pepper. Pour any remaining jerk rub or pepper over the pork and wrap aluminum foil around it tightly. Place in a baking pan and bake for 4 hours. Remove the foil and bake uncovered for another Â½ hour, basting with the pan juices. Remove the pork from the pan and place on a cutting board. Set aside the pan juices. Hack the pork with a sharp cleaver, as is the fashion for true jerk, and transfer the pieces to a serving platter. Pour the pan juices over the meat and serve. Jerk Rub Â¾ Â C finely chopped scallions (white and green parts) 1 T salt 1 t ground allspice Â½ t ground nutmeg Â¼ t ground cinnamon 4 Scotch Bonnet or Habaneros, or 6 jalapenos. Cut in half, seeds retained 1 t freshly ground black pepper mix all ingredients and mash into a paste in a mortar. Then scrape into a blender or food processor and blend for 1 minute. If you need to, you can add a tablespoon of distilled white vinegar to aid in blending. Store in a covered jar in the fridge. The rub will last for several months.