First Attempt at Jerk Pork


 
Jerome D.

Jerome D.

TVWBB All-Star
Today I made jerk pork for the first time, using a jar of Walkerswood jerk paste on some butterflied pork butts. After marinating overnight, I cooked the butts using regular Kingsford, a couple small applewood chunks, and a handful of pimento berries. The grill of choice this time was my old Performer with the Cajun Bandit stacker. Having never been to Jamaica before, I don't know what authentic jerk is supposed to taste like. That being said, I very much enjoyed the unique flavor of the pork.

Some action shots...







And finally, the plated photo of the jerk pork served with pineapple salsa and saffron rice...

 
Tim McCann said:
Killer plate Jerome! Smoke ring looks good! Spicy?
Click to expand...

Thanks, Tim. I'll first confess that I used the mild version of Walkerswood jerk seasoning. When I first tasted the jerk paste straight from the jar, I thought it was pretty spicy. However, the all those hours in the grill seemed to tame the heat significantly, as the fully cooked pork wasn't nearly as spicy as I anticipated. I've heard that the longer you marinate the meat, the hotter it gets, so I might try marinating for a couple days next time I make it.
 
That looks just as good as anything I had while on the beach in Jamaica. You certainly look like you did it right.
 
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