Cook the Book: Jerk Pork

Ingredients

  • 1 pound Scotch bonnet chiles, stemmed and cut in half (1/2 pound seeded Scotch bonnets for the tender of tongue)
  • 1 green bell pepper, cored and seeded
  • 1 bunch scallions, both white and green parts, trimmed and cut into 1-inch pieces
  • 1 small onion, coarsely chopped
  • 2 shallots, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 piece (2 inches) fresh ginger, peeled and coarsely chopped
  • 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 3 giant thyme leaves (Spanish thyme), or 1 additional teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 6 fresh basil leaves, or 1 1/2 teaspoons dried basil
  • 1 tablespoon ground allspice, or more to taste
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup coarse salt (kosher or sea)
  • 1/4 cup vegetable oil
  • 1 tablespoon soy sauce, or more to taste
  • 1 Boston butt (bone-in pork shoulder roast; 6 to 7 pounds, with ample fat)

Description

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