Serve with additional jerk sauce.There are usually three ingredients to barbecue-meat and wood smoke are essential. Rest the jerk pork for 10 minutes on cutting board and chop into bite size pieces. Place each roast back on smoker and glaze for 15 minutes or until sauce caramelizes. Remove from aluminum foil and glaze with Jerk Sauce. Internal temperature should be approximately 190-195 degrees. Wrap each piece in aluminum foil and return to smoker for about 1 ½ hours or until tender.
Place pork on cooking grate and smoke for 3 hours, turn each piece every hour for even color. Add 2 chunks of hickory or your favorite wood to the hot coals for smoke flavor.Ĭombine Jerk Rub from recipe below and apply to all sides of pork roasts. Prepare Drum Smoker or any similar type smoker for indirect cooking at 275⁰.
¼ Cup Hot Sauce (more if you like it hot)Ģ Tablespoons Jerk Seasoning (recipe below)ġ Teaspoons Ground Black Pepper (optional)ġ Scotch Bonnet or Habanero Pepper finely chopped And it’s printer-friendly.ġ Boston Butt (8lb avg – cut into 3 roasts)Ģ Green Onions chopped fine (white parts only) Squeeze a lime over the salsa and season with salt and pepper to taste.Īt the bottom of the post there is a box with the entire recipe listed out. Chop the pineapple and mix it with 1 cup diced tomato, 1 cup chopped onion, 1 finely chopped jalapeno, and ¼ cup fresh cilantro. Score the inner flesh of the pineapple with a knife and use a spoon to scoop it out. Just cut about 1/3 of a pineapple off leaving the top attached to the larger portion. I served it in pineapple bowl topped with a little pineapple salsa. Jerk isn’t fancy but man it goes great with an ice cold beer! After 15 minutes it should be ready to come off the pit.Īllow the Jerk Pork to rest for 10 minutes then chop into bite size portions. Place everything back on the pit and set the sauce. Add remaining ingredients, whisk to combine, and continue to simmer for 20 min.
Let the meat hang out for at least 30 minutes prior to cooking but overnight would be even better. You can use any Jerk Rub, but I use Malcom’s Jammin’ Jerk Rub. Season each side of the pork roasts with a good dose of Jerk Rub. You can make a wet marinade or use dry ingredients which is what I went for on this cook.įor the pork I bought an 8lb Boston butt and had it cut it into thirds creating 3 thick pork roasts. The star of the show is the ingredients used to create the jerk flavor. It’s a simple way of cooking using burnt down pimento wood as fuel and whatever meat that’s available. In Jamaica most Jerk is made on homemade grills – think of 55 gallon drums turned sideways. This recipe is my version of Jerk Pork and it uses the sweet flavors combined with spicy pepper to create an island treat. Some of the best jerk chicken, jerk pork, and even fish can be found at little shacks right on the beach. When I think of Jerk, I think of the Caribbean.