Jamaican Jerk Pork

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.