The Real Jamaican Jerk Pork

Name: The Real Jamaican Jerk Pork
Yield: Serves 10 to 12
Cuisine: Jamaica
Ingredients: 2 shallots, coarsely chopped; 1 tablespoon soy sauce, or more to taste; 2 teaspoons ground cinnamon; 1 Boston butt (bone-in pork shoulder roast; 6 to 7 pounds, with ample fat); 1 piece (2 inches) fresh ginger, peeled and coarsely chopped; 3 cloves garlic, coarsely chopped; 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme; 1 bunch scallions, both white and green parts, trimmed and cut into 1-inch pieces; 3 giant thyme leaves (Spanish thyme), or 1 additional teaspoon fresh thyme leaves, or ½ teaspoon dried thyme; 1½ cups oak or apple wood chips; ½ cup whole allspice berries; 1 small onion, coarsely chopped; 2 teaspoons Freshly ground black pepper; 1 pound Scotch bonnet chiles, stemmed and cut in half (½ pound seeded Scotch bonnets for the tender of tongue); ½ cup Coarse salt (kosher or sea); ¼ cup vegetable oil; 1 tablespoon ground allspice, or more to taste; 1 green bell pepper, cored and seeded; 6 fresh basil leaves, or 1½ teaspoons dried basil

Preparation info

Serves
10 to 12

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Industrial espionage? I don’t normally buy recipes: I count on the good will of pit masters around the world to share their knowledge with their barbecue brethren. But even after an hour-long interview, Mickey Burke, owner of the popular Mickey’s Jerk Center in Boston Beach, wasn’t talking. So when his half-brother, Mark Whyte, pulled me into a room and offered to share the recipe for a … er … financial gesture of appreciation, let’s say he had my attention. As the details came into focus,

Ingredients

Americas
Jamaica
Main course
Caribbean

Ingredients

Method