Name: Jerked Pork
Prep time: 24 h
Total time: 24 h
Yield: Makes about 10 servings
Cuisine: Jamaican
Ingredients: ½ cup fresh lime juice, more or less; 1 boneless pork shoulder (picnic or Boston butt), about 6 pounds; 1 or 2 habanero (Scotch bonnet) chiles, stemmed, seeded, and minced; 2 tablespoons minced garlic; Salt and black pepper to taste; 1 tablespoon fresh thyme leaves or 1 teaspoon dried; 1 teaspoon ground allspice; 1 teaspoon freshly grated nutmeg; 10 scallions, trimmed and finely chopped

Preparation info

Makes about
10
servings

Difficulty
Easy
Ready in
24 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Among the most mistreated and overused terms in cooking is jerked, which, at least when I had it in the central Jamaican highlands—Cockpit Country, as it’s called—is essentially a beautifully seasoned pork (or, originally, boar) shoulder slow-cooked over coals. (You cannot make a “jerked” pork tenderloin; it will simply dry out.) The distinctive flavors are nutmeg, allspice (which is called pimento in the islands), and habanero peppers. If possible, crack a nutmeg into pieces and toast abou