Best Jerk Pork St Thomas Style Recipes

JAMAICAN OVEN JERK PORK SHOULDER

Steps:

• Gather the ingredients.
• Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor . Blend until smooth.
• With a sharp knife, carefully score the thick fat of the pork shoulder into a diamond pattern, trying to not cut into the meat.
• Press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered-gloves are encouraged for this process. Refrigerate any leftover sauce as long as it hasn't been in contact with the raw pork. It will keep for 4 to 5 weeks.
• Place the pork in a roasting pan and cover with a lid, foil, or plastic wrap. Refrigerate to marinate at least 24 hours or for up to two days.
• When ready to cook, let the pork sit at room temperature at least one hour or until it reaches room temperature. Then, preheat oven to 450 F.
• Line a roasting pan with heavy foil and insert a roasting rack.
• Roast pork uncovered for 30 minutes at this high heat, and then lower the temperature to 325 F.
• Roast for an additional 3 to 4 hours. If you notice the crust starting to over-blacken, cover again with aluminum foil. The pork is done when an instant-read thermometer (inserted in the thickest part of the meat away from fat) reads 180 to 190 F.
• Remove from the oven and rest for 30 minutes before carving.
• Serve with your favorites sides and enjoy!

JAMAICAN JERK PORK

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

JAMAICAN JERK PORK CHOPS

Steps:

• Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

JAMAICAN JERK PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.

JERK PORK ST. THOMAS STYLE

Steps:

• Trim the tenderloins of fat.
• Process the chilies, onion, and ginger into a smooth puree using a blender or food processor. Add the chile paste, peanut oil, soy sauce, allspice, garlic salt, and bay leaf and process to blend well.
• Divide the marinade in half and, wearing rubber gloves, rub half the marinade over the pork. Cover the tenderloins with plastic wrap and let refrigerate overnight in the refrigerator. Reserve the remaining marinade.
• When ready to cook, prepare a hot fire in your grill. Remove the pork from the marinade and pat dry with paper towels.
• Place directly over the coals, cover, and cook, turning every 10 minutes, until an instant-read meat thermometer inserted into the center registers at least 145 degrees F, about 30 minutes. Cover between turns. If you like your pork more done, then aim for 155 to 165 degrees F.
• Combine the reserved marinade in a small saucepan with the water and simmer gently over low heat for 10 to 15 minutes, stirring to prevent scorching or burning.
• Remove the pork from the grill and let it rest for 10 minutes before slicing. Serve with the heated marinade and barbecue sauce on the side.

JERK PORK RECIPE

Steps:

• Season pork: On a clean work surface, pat cubes of pork dry with paper towels. Transfer pork to a large bowl and drizzle with oil (SEE NOTES). Toss to coat. Sprinkle the pork with jerk seasoning. Season with salt to taste. Use your hands or tongs to mix and toss the pork until thoroughly coated. (NOTE: You may want to wear gloves as the mixture will be spicy. Don't touch your face or eyes until after you wash your hands!)
• Marinate: Cover the bowl with plastic wrap or transfer to a large zip-closure bag and refrigerate for at least 3 hours, or preferably overnight.
• Add to slow cooker: Remove the pork from the refrigerator and allow the meat to sit at room temperature for 30 minutes while you prep the other ingredients. Transfer pork to the bowl of a 5-6 quart slow cooker. Add the onions, garlic, peppers, ginger, orange juice, lime juice, sugar and soy sauce.
• Cook: Cover the slow cooker and cook on LOW for 6-7 hours, or until the pork is fork tender and falls apart easily.
• While the pork is cooking, make the salsa: Combine all the ingredients for the salsa in a medium bowl. Season to taste with salt. Taste and adjust for seasoning. Refrigerate until ready to use.
• Skim fat & strain liquid: Skim and discard the fat from the top of the cooking liquid in the slow cooker. Strain the cooking liquid into a measuring cup or bowl.
• OPTIONAL to Crisp Pork: Use a slotted spoon to transfer the pork to a large rimmed sheet pan lined with aluminum foil. Arrange oven rack to the upper-middle third of the oven. Preheat the oven to BROIL.
• OPTIONAL - Broil: Add ¼ to ½ cup of the strained cooking liquid to the pork and gently toss to coat. Broil 3-5 minutes or until crisp. Remove from the oven, flip the pork and toss with another ¼ to ½ cup cooking liquid. Broil and additional 3-5 minutes. NOTE: Watch the oven carefully as pork can go from golden brown and crispy to burned very quickly!
• Serve: Transfer pork to a serving bowl and drizzle a bit of cooking liquid over the top. Serve hot with salsa in your favorite tacos or over rice! Enjoy!

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN

Steps:

• Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
• Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
• Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).