Title: Jerked Pork
Categories: Pork
Yield: 6 Servings
| 6 | lb | Pork Shoulder Or Ribs |
| 8 | | Scallions, Finely Chopped * |
| 1 | | Onion, Finely Chopped |
| 4 | | Garlic, Minced |
| 2 | | Scotch Bonnet Peppers * |
| 2 | ts | Minced Fresh Thyme OR |
| 1 | ts | Dried Thyme, Curshed |
| 1 | ts | (Scant) Salt |
| 1 | ts | Raw Cane Sugar OR |
| 1 | ts | Light Brown Sugar |
| 1 | ts | Ground Allspice |
| 1/2 | ts | Ground Nutmeg |
| 1/2 | ts | Ground Cinnamon |
| 1 | ts | Black Pepper, Freshly Ground |
| 2 | ts | Cider Vinegar |
| 1/2 | c | Vegetable Oil |
* Include some of the green tops when chopping the scallions. ** Other
fresh hot chili peppers may be used. Seed, devien and finely
chop them. Combine all of the marinade ingredients in a large bowl.
Place the pork in a roasting pan and coat with the marinade. Cover and
refrigerate 4 hours or preferably overnight. Prepare a charcoal grill. When
the coals glow dusty red, push the coals to the sides and place a foil drip
pan in the center arraning the coals arund the pan to roide indirect heat.
brush the meat with te marinade as often as possible for about 1 1/2d
hours. Add more coal i te ea bgis o ai. Remove the pork to a chopping
board ndchp,wih a cleaver, into 1-inch pieces. Serve with Pickapeppa Sauce
and grill roasted sweet potatoes or yams. Note: This marinade is enough to
grill 3 split chickens, 6 pounds of large shrimp or prawns in their shells,
a dozen blue-claw crabs, or 18 Rock lobster tails. ee' a gaseous recipe for
ya'........