Jamician Jerk Pork

By merlin

Ingredients

• 1 5-7 1 5-7 5-7 pound pork butt or shoulder
• 6-12 6-12 18-20 scotch bonnets, seeded. I use 18-20 fresh cayanne peppers
• 2 2 2 bunches scallions, roughly chopped
• 1 1 1 small onion
• 6 6 6 cloves garlic
• 1/2 1/2 1/2 C. cilantro, chopped
• 1/2 1/2 1/2 C. flat-leaf parsley
• 2 2 2 tbsp fresh ginger, peeled
• 1 1 1 1/2 fresh thyme or 1 1/2 tsp dried
• 1 1 1 1/2 fresh majoram or 1 1/2 tsp dried
• 2 2 2 tsp ground allspice
• 1/2 1/2 1/2 tsp black pepper
• 1/4 1/4 1/4 tsp cinnamon
• 3 3 3 tbsp lime juice
• 3 3 3 tbsp soy sauce
• 3 3 3 tbsp dark rum
• 3 3 3 tbsp vegetable oil
• 1 1 1 tbsp coarse salt
• 2 2 2 tbsp white vinegar
• 2 2 2 tbsp brown sugar
• all spice berries or allspice powder ***see directions***

Preparation

Step 1

Fix coals or grill to cook on INDIRECT HEAT. That means if you grill it, turn on 1 burner and cook the meat on the farthest non lit burner.

This is for the grill and smoker for indirect heat.

Soak 2 cups hickory chips plus 2 tbsp allspice berries; cover and soak for 1 our in cold water. Then drain.
Put into foil packs, punching small holes on both sides; make about 5-6 packs. (I didn't have allspice berries so I just put 1 tsbp of allspice powder in it)

Puree all the solid ingredients for the jerk seasoning in a food processor, then add liquid to make a paste. Butterfly the meat and make a series of small holes (1 1/2-inch deep and wide) on both sides with 2-inches between the holes. This is called "JOOKING" and allows the seasoning to penetrate. Pour the jerk mixture over the pork and forcing into the holes. Tye with butcher's twine to hold the meat together while cooking.
Place foil packs on grill burner or coals. Grill pork until dark brown and very tender 15-20 minutes per side. The internal temperature should be 190 degrees F.
If using a smoker, fast smoke for 5-7 hours, checking temperature often. Take out of smoaker at 170-175 degrees F. Cover with foil and let rest for 20 minutes to redistribute the juices. Chop and put in kaiser rolls topped with the coleslaw mix. I also make Taylor's favorite German potato salad as a side dish.

There are a lot of fresh ingredients for this, try and get all that you can for it.