Superhot Marinated Jamaican Jerk Pork

In BBQ - Grilling - Smoking, Pork, Recipes by Mark MaskerLeave a Comment

Share this PostEmail this to someoneShare on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0

jerk_porkThe technique of soaking a food in a liquid to flavor–or in the case of meats, to tenderize the cut–was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.

Grilled Jerk Pork
Serves 6
Heat Scale: Variable
Write a review
  1. 1/4 cup finely chopped onion
  2. 6 green onions, chopped
  3. 1/4 cup red wine vinegar
  4. 1/3 cup vegetable oil
  5. 2 tablespoons soy sauce
  6. 2 tablespoons dark rum
  7. 1 tablespoon brown sugar
  8. 1 tablespoon finely minced fresh thyme
  9. 1 teaspoon freshly ground black pepper
  10. 1/2 teaspoon ground cloves
  11. 1/2 teaspoon ground nutmeg
  12. 1/2 teaspoon ground allspice
  13. 1/4 teaspoon ground cinnamon
  14. Defrosted 1/2-inch cubes of super-hot chile pulp as needed
  15. 2 pounds pork tenderloin
  1. To make the marinade, combine all the ingredients except the tenderloins in a bowl, including the equivalent of 1/2 of a 1/2-inch cube of pulp, and mix well. Taste the marinade for heat level and add more chile pulp if needed.
  2. Cut the pork tenderloins in half lengthwise and score the meat on each side of each piece. Place the tenderloins in a shallow glass bowl Add the pork tenderloins, cover them complete with the marinade, and marinate for at least an hour.
  3. Prepare a charcoal grill, adding 2 cups of soaked chips from lemon, orange or pecan wood. Grill over low heat until the interior reaches 140 to 145 degrees F., about 1 to 2 hours, depending on the heat of your fire. Baste the meat with extra marinade during the grilling process.
Burn Blog
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

Latest posts by Mark Masker (see all)