Eosinophilic Esophagitis Friendly Jerk Pork
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Learn more →Ingredients
4 servings
For the pork
- 3 lb bone-in pork shoulder, cut into 3–4 inch pieces
For the jerk marinade
- 3 scotch bonnet peppers (or habaneros), stems removed
- 6 scallions, roughly chopped (green and white parts)
- 6 garlic cloves, peeled
- 1 inch fresh ginger, peeled and roughly chopped
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp dark brown sugar
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 2 tbsp fresh lime juice
- 1 tbsp ground allspice
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Combine the Scotch bonnet peppers, scallions, garlic, ginger, soy sauce, brown sugar, oil, lime juice, allspice, thyme, black pepper, salt, cinnamon, and nutmeg in a blender or food processor. Blend until a smooth, thick paste forms, scraping down the sides as needed.
- 2
Score each piece of pork shoulder 2–3 times about 1/2 inch deep with a sharp knife to help the marinade penetrate. Place the pork in a large zip-top bag or baking dish and pour the jerk paste over it, turning to coat every surface thoroughly. Seal or cover and refrigerate for at least 8 hours, or overnight.
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