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Jamaican Jerk Pork

June 19, 2016

JamaicanJerkPork

FOR THE BRINE

  • 1/2 cup Jamaican dark rum, such as Appleton
  • 3 Tbs. soy sauce
  • 1 oz. kosher salt (3 Tbs. if using Diamond Crystal; 2 Tbs. if using Morton)
  • 3 Tbs. packed dark brown sugar
  • 1 1/2 Tbs. robust unsulfured molasses
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. minced fresh ginger
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon

 

FOR THE JERK MARINADE

  • 4 medium cloves garlic, crushed
  • 4 whole Scotch bonnet or habanero chilies, stemmed seeds Ieft intact
  • 1 large yellow onion,  quartered
  • 1/2 cup fresh orange juice (from about 2 oranges)
  • 1/2 cup white vinegar
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 3 Tbs. whole dried allspice berries or 2 Tbs. ground all spice
  • 2 Tbs. fresh thyme leaves
  • 5/8 oz. kosher salt (2 Tbs. if using Diamond Crystal; 4 tsp. if using Morton)
  • 1 1/2 Tbs. fresh lime juice
  • 1 Tbs. packed dark brown sugar
  • 1 Tbs. minced fresh ginger
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground cinnamon
  • 1 tsp. freshly grated nutmeg
  • 1 Tbs. Jamaican dark rum, such as Appleton
  • 2 tsp. robust unsulfured molasses

 

FOR SMOKING

  • 2 cups pimento or apple wood chips

 

BRINE DIRECTIONS

  • Place the pork in a large bowl or in a zip-top bag; set inside the bowl.
  • In a large measuring cup, combine all of the brine ingredients with 3 1/2 cups water.  Stir until the salt and sugar dissolve.
  • Pour the brine into the bag with the pork; squeeze out any air and seal, or cover with plastic wrap.  Refrigerate for at least 2 hours and up to 6 hours.

 

MARINATE DIRECTIONS

  • In a blender, puree the garlic, chilies, onion, orange juice, vinegar, olive oil, soy sauce, allspice, thyme, salt, lime juice, brown sugar, ginger, pepper, cinnamon and nutmeg.
  • Stir the rum and molasses into 1 cup of the mixture and reserve for basting.
  • Remove the pork from the brine and pat dry.  Discard the brine.
  • Use a fork or the tip of a sharp knife to poke holes all over the pork.  Return to the bag or bowl.
  • Pour the remaining marinade over the pork, squeeze out any air and seal or cover with plastic wrap.  Refrigerate for at least 8 and up to 24 hours.

 

COOKING DIRECTIONS

  • Prepare a grill for indirect cooking over medium low heat (300 F to 325 F) following the directions below.
  • Remove the pork from the marinade and place on the cool side of the grill, fat side up.
  • Cover the grill and cook for 2 hours.
  • Using a silicone brush, baste the pork with the reserved basting liquid every 30 minutes until it’s used up.
  • Continue cooking until tender when pierced with a fork and an instant-read thermometer registers 190F in the center, another 5 to 6 hours, checking the temperature on the grill.
  • Transfer the pork to a cutting board and let rest until cool enough to handle.  Remove the pork from the bone, cutting into 2-inch chunks and serve.
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From → Pork, Recipes

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