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Jamaican Jerked Pork
Jamaican Jerked Pork
Yield: Makes 4 servings
Ingredients:
1-1/2cups orange juice
1medium onion, diced
1jalapeño pepper,* seeded and minced
2cloves garlic, minced
2tablespoons brown sugar
1tablespoon olive oil
1-1/2teaspoons dried thyme
1teaspoon salt
1teaspoon black pepper
1/2teaspoon ground allspice
1/4teaspoon ground nutmeg
1-1/2pounds boneless pork shoulder, trimmed
Preparation:
1.Combine all ingredients, except pork, in medium bowl; mix well.2.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.3.Prepare grill for direct cooking. Drain pork; reserve marinade.4.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.5.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.6.Slice or "hack" pork into bite-size pieces. Add pork to saucepan with cooking marinade. Bring to a simmer. Simmer, uncovered, 15 minutes.
Nutritional Information:
Serving Size:
Sodium
684 mg
Protein
41 g
Fiber
1 g
Carbohydrate
20 g
Cholesterol
92 mg
Total Fat
16 g
Calories
394
Dietary Exchange:
Meat
5-1/2
Fruit
11/2
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