Jamaican Jerked Pork
Makes 4 servings
|1-1/2||cups orange juice|
|1||medium onion, diced|
|1||jalapeño pepper,* seeded and minced|
|2||cloves garlic, minced|
|2||tablespoons brown sugar|
|1||tablespoon olive oil|
|1-1/2||teaspoons dried thyme|
|1||teaspoon black pepper|
|1/2||teaspoon ground allspice|
|1/4||teaspoon ground nutmeg|
|1-1/2||pounds boneless pork shoulder, trimmed|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine all ingredients, except pork, in medium bowl; mix well.
- Pierce pork a few times with fork. Place in large resealable food storage bag. Pour orange juice mixture into bag. Close bag securely, turning to coat. Marinate in refrigerator overnight, turning occasionally.
- Prepare grill for direct cooking. Drain pork; reserve marinade.
- Place pork on grid. Grill, covered, over medium-high heat 45 to 60 minutes or until internal temperature reaches 155°F when tested with meat thermometer inserted into thickest part of pork, turning occasionally. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes. Internal temperature will continue to rise 5°F to 10°F during stand time.
- Meanwhile, pour reserved marinade into large saucepan. Bring to a boil over high heat. Cover, reduce to a simmer and cook 20 minutes or until onions are soft.
- Slice or "hack" pork into bite-size pieces. Add pork to saucepan with cooking marinade. Bring to a simmer. Simmer, uncovered, 15 minutes.
|Total Fat||16 g|
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