The best way to jerk pork or chicken is over pimento or mesquite wood. You can purchase bags of these wood chips and follow the directions for using on the barbecue. After soaking the chips for at least 30 minutes. Wrap in tin foil and place underneath the barbecue grate directly on the heat surface.
We used this marinade recipe from Jamaican Travel & Culure but added a couple more of our own ingredients to bolster it!
Jerk Pork Marinade
5 lb. of boneless pork loin
3 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
1 Bulb of garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
1 to 2 Tsp of the following (to taste)
3 tsp. original Walkerswood jerk rub
2 oz. Appleton rum ( reserve )
Chop all the vegetables and add to the blender. Add the liquid ingredients and blend.
Chop the pork ribs and place in a pot big enough to cover the ribs. Rub or toss the marinade so that all ribs are completed covered with sauce. Refrigerate overnight. Keep extra sauce to add when slow cooking over the barbecue. You can save the rest for dipping.
Cook slowly for 2 – 3 hours….till the pork is tender. Add slice peppers and onion for the last hour of cooking time.
Serve with a delicious Dijon Caribbean Sweet Potato Salad