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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Caribbean Jerk Pork Recipe

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This recipe for Caribbean Jerk Pork is from Jimmy V's Best of the West Tailgate Chest , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•1 pork shoulder butt, semi-boneless (5-6 pounds)

Jerk Paste:
•1-2 Scotch bonnet peppers, seeded (can substitute habanero peppers)
•½ cup onion, diced
•1 green onion, diced
•1 garlic clove, minced
•½ tablespoon salt
•1 teaspoon allspice
•1 teaspoon black pepper
•¾ teaspoon thyme
•¼ teaspoon ginger
•¼ teaspoon cinnamon
•¼ teaspoon nutmeg
•1 tablespoon vegetable oil

Jerk Dipping Sauce:
•2 cups KC Masterpiece® Original Barbecue Sauce
•2 tablespoons jerk paste
Directions:
Directions:
Put all jerk paste ingredients, except for oil, into a food processor. Run processor while adding oil slowly until smooth paste forms. Reserve 1 tablespoon of jerk paste for dipping sauce. Rub pork butt well with remaining jerk paste. Serve as a sandwich or enjoy pork by itself.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 Min + Grilling time

 

 

 

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