Jamaican Jerk Pork
Jamaicans call pork the “sweetest meat” and this grilled Jamaican Jerk Pork recipe uses Jerk Seasoning made from scratch. You can use the Jerk Seasoning recipe already posted on the site, or if you’d like to avoid the extra steps go ahead and use a pre-made moist jerk seasoning to ensure the flavor really soaks into the meat. Remember to use a dry seasoning when you want more of a char or crust on thinner cuts. You’ll use a marinade or moist rub when you want the flavor to get deep into the depths of your meat and don’t require a crispy outside.
- 3 lb. of boneless pork loin
- Jerk Seasoning (see recipe used in Traditional Jamaican Jerk Chicken)
- Cut the porkloin into 2 inch squares
- Using a fork, poke holes into the pork so that the marinade can soak into the meat.
- Pour enough sauce over the pork to cover it and massage it in for a minute or two. Save some of the sauce for basting.
- To marinate, refrigerate the pork overnight.
- Remove the pork from the marinade and scrape off most of the sauce before grilling. Grill slowly on a low heat turning regularly once the pork moves easily off the grill.
- Baste with additional jerk sauce while cooking to retain moisture.
- If you use the jerk sauce for dipping, ensure that you’re using sauce that did not come in contact with the raw meat.
- Resist the urge to move the pork around before it naturally moves easily off the grill. Moving the pork around too quickly will cause it to break apart.
- For best results, cook over pimento wood or a charcoal barbeque.