Originally posted by John W. in the Grilling Forum on 7/11/04.
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I've done jerk (pork) butt several times on the smoker and the people loved it (including me). I get a boneless butt from Costco, which allows for more jerk paste contact with the meat. I think fresh ingredients are critical to jerk, i.e. fresh allspice berries, nutmeg, etc. Something about that habanero heat and all those aromatic spices that I just love.
I use the following recipe and marinate about 12-24 hours. Save some of the paste to add to the pulled pork.
6-12 Scotch bonnet (or habanero) chile, stemmed
1 medium onion
1 bunch scallions
1 bunch chives
6 cloves garlic
1 cup cilantro
2 Tbsp ginger
2 Tbsp coarse salt
1 Tbsp fresh thyme
2 tsp ground allspice (from whole berries)
1 T freshly ground white pepper
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/8 cup lime juice
1/8 cup dark rum
1/4 cup brown sugar
2 Tbsp soy sauce
vegetable oil
Roughly chop first 7 ingredients. Place all ingredients in food processor and pulse until finely chopped. Run processor and drizzle in olive oil until a thick paste forms.
John W
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I've done jerk (pork) butt several times on the smoker and the people loved it (including me). I get a boneless butt from Costco, which allows for more jerk paste contact with the meat. I think fresh ingredients are critical to jerk, i.e. fresh allspice berries, nutmeg, etc. Something about that habanero heat and all those aromatic spices that I just love.
I use the following recipe and marinate about 12-24 hours. Save some of the paste to add to the pulled pork.
6-12 Scotch bonnet (or habanero) chile, stemmed
1 medium onion
1 bunch scallions
1 bunch chives
6 cloves garlic
1 cup cilantro
2 Tbsp ginger
2 Tbsp coarse salt
1 Tbsp fresh thyme
2 tsp ground allspice (from whole berries)
1 T freshly ground white pepper
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/8 cup lime juice
1/8 cup dark rum
1/4 cup brown sugar
2 Tbsp soy sauce
vegetable oil
Roughly chop first 7 ingredients. Place all ingredients in food processor and pulse until finely chopped. Run processor and drizzle in olive oil until a thick paste forms.
John W
