Rye Free Jerk Pork

Total time9 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

4 servings

For the pork

3 lb bone-in pork shoulder, cut into 3–4 inch pieces
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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
2 tbsp dark brown sugar
2 tbsp neutral oil (such as canola oil 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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