Jamaican Jerk Pork ~ Connecticut BBQ Recipe.

Jamaican Jerk Pork ~ Connecticut BBQ Recipe.

We just returned from a wonderful trip down to the Caribbean Islands were we had many many wonderful meals. One of our favorites was Jamaican Jerk Pork on the BBQ. You can either use pork chops or a pork loin for this recipe (this marinade also works well with lamb chops).

It is very easy, make the marinade in the morning and marinate the meat all day, then cook the meat on your BBQ, wood fire charcoal is the best but gas will do as well.

Jerk Marinade.

• 1 onion
• 7 sprigs of fresh thyme (about 1 tablespoon chopped)
• 2 cloves of garlic
• 1 scotch bonnet pepper (or habanero)
• 1 tablespoon brown sugar                                              
• 1 teaspoon grated ginger
• 2 teaspoons ground allspice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 orange
• 1/3 cup soy sauce
• 1/4 cup white wine
• ¼ cup vinegar
• 2 tablespoons vegetable oil

Roughly chop and place all the ingredients in a food processor/blender and pulse until a smooth consistency.

Wash meat with cold water and pat dry.  Marinate meat for 5 to 8 hours in refrigerator. If using pork loin make 1 inch deep perforations in meat to help marinate process.

Cook on BBQ ~ enjoy.

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