This is not a last-minute dish. The large piece of meat needs to marinate for at least 4 hours, and is best if allowed to marinate longer. It takes a couple of hours on the grill, but it’s really worth cooking it that way. Read the grilling lesson for an explanation of the indirect heat method and grilling tips. Oven-roasting instructions are included as well. Jerk is great served with grilled or roasted onions, sweet peppers, and a crisp cabbage slaw.
Trim the Pork of excess fat and any gristle. Place in a bowl and coat with the marinade. Cover and refrigerate for at least 4 hours or up to 12.
Prepare a Charcoal fire or preheat a gas grill. Remove the meat from the marinade, reserving the marinade, and grill over medium heat using the indirect heat method and a drip pan for 2 hours or until the meat is very tender. Brush the meat occasionally with the reserved marinade. Remove the pork from the grill, and when it is cool enough to handle, chop or shred the meat.
In a small saucepan, combine the stock and the remaining marinade and bring to a boil over high heat. Reduce the heat and simmer uncovered for 5 to 7 minutes to reduce and lightly thicken. Strain the sauce and keep warm, skimming off as much fat as possible. Spoon the warm sauce over the shredded meat and serve.
© 2004 John Ash. All rights reserved.