Jerk Pork Marinade


 

Geoff U.

TVWBB Member
3 cups coarsely chopped green onions
2 tablespoons white vinegar
juice of 1 lime
1 tablespoon vegetable oil
1 1/2 teaspoon salt (or 1 tablespoon Kosher salt)
3/4 teaspoon dried thyme
2 teaspoons dark brown sugar
2 teaspoons fresh grated ginger
1 teaspoon allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
4 cloves chopped garlic
1 to 4 chopped habanero peppers*

Put all of these ingredients into a blender or food processor, and blend them until they make a smooth paste.

This marinade is great for pork and chicken. Put the meat in a freezer bag, cover with the marinade, and marinate it overnight in the fridge.

I like it best with about 3 lbs of pork shoulder country ribs, and smoked with a medium-small amount of apple wood.

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*I use 4 peppers, with seeds, and it's very hot, but absolutely great. Adjust amount according to taste. Cleaning out seeds & ribs will make them much less hot, too. You've probably heard this before too, but be careful handling habaneros. Wash your hands immediately, and for God's sake don't touch your eyes after chopping them.
 

 

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