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Jerked Pork
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    Jerked Pork

  • 5 pounds pork (lean shoulder, leg or roast), trimmed of excess fat
  • 1 large, ripe tomato, finely diced
  • 2 fresh green New Mexican chiles, roasted, peeled, seeded and finely chopped
  • 2 habaneros, finely chopped (can substitute 6 Scotch bonnets)
  • 1 large onion, finely chopped
  • 1 bunch fresh thyme, stemmed and finely chopped
  • 1 bunch green onions (scallions), finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup soy sauce
  • 1/4 to 1/2 teaspoon ground cayenne pepper (actually I prefer Berbere...the chile not the paste)
  • 1/4 cup fresh lime
  • 1 cup white wine
  • Place the pork on a cutting board and, with a sharp knife, punch holes, or "jerk", all over. In a medium size bowl, mix together all the ingredients except the soy sauce, lime juice, and wine. Using your fingers, stuff the mixture into the holes. Place the pork roast in a bowl and pour the remaining mixture and the soy sauce over it. Cover and let marinate overnight in the refrigerator.

    Place the roast in a suitable roasting plan with the lime juice and water. Cook the roast in a preheated 450 degree oven for 1 1/2 to 2 hours. When fork tender, remove the cover and allow to brown. While browning, keep the pork moist by basting it with the juices from the pan (see note below). Serve with rice or potatoes.
    Makes 6 to 8 Servings

    Note: If gravy is desired, remove the roast from the pan, pour off all but 1 to 2 tablespoons of the juices and place the pan on a burner over high heat. Brown the juices, then deglaze the pan with a little boiling water. Return the juice to the pan and add enough hot water to make about 1 1/2 cups of gravy. If a thicker gravy is desired, a slurry of 1 tablespoon of cornstarch to 1/2 cup of water can be added gradually while stirring until desired thickness is reached.
    Good with frosty beer.

    From: Shantihhh@aol.com
    Posted By: Shantihhh@aol.com Via: Chile Head Mailing List
    Post Date: Sun, 24 Jan 1999

    *BACK TO PORK*







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