BBQueen
New member
I am trying this recipe...(for the marinade) with a few tweaks...
https://www.food.com/recipe/jamaican-jerk-pork-10467?ftab=tweaks
First I used a poblano and 1 habenero - since it is a marinade I didn't bother taking the skin off the poblano....it all went into the blender.
I put it all in the blender and turned into into a loose paste.
I roughly doubled the amounts to have some extra to make a sauce and substituted Apple Cider vinegar instead of malted vinegar...(I plan on getting some to eat the pork with, dipping sauces of malt vinegar and some smooth and sweet jerk sauce)
I picked this recipe as it was one of the few that lines up with a book I have on Caribbean BBQ...no brown sugar....and the jerk paste is green.
The 5 lbs. shoulder is marinading now, wrapped in plastic in glass baking dish in the marinading fridge. (we bought a smallish fridge for the basement for marinades and beer)
The cook plan is to program a cook on the new Auber controller for 3 hours at 200 the raise to 225, remove to wrap in foil and sauce.
I want to use pimento wood but have not been able to source locally, so one apple chunk and a small metal tin (tuna can or similar) of a tablespoon or so of whole allspice in water. I'll let that boil off and smolder the allspice.
The sauce: adding palm sugar to the remaining jerk paste plus some malt vinegar and spread over the shoulder with a spoon. At that point I will maker a call depending on the color and the flavor if I want to add more seasoning soy, and or dark molasses to the sauce....
Wrap it up in foil and return to the smoker for the remainder of the cook.
I think it would be nice to serve chunked with fried okra, a colorful sweet vinegar slaw and some dipping sauces...
https://www.food.com/recipe/jamaican-jerk-pork-10467?ftab=tweaks
First I used a poblano and 1 habenero - since it is a marinade I didn't bother taking the skin off the poblano....it all went into the blender.
I put it all in the blender and turned into into a loose paste.
I roughly doubled the amounts to have some extra to make a sauce and substituted Apple Cider vinegar instead of malted vinegar...(I plan on getting some to eat the pork with, dipping sauces of malt vinegar and some smooth and sweet jerk sauce)
I picked this recipe as it was one of the few that lines up with a book I have on Caribbean BBQ...no brown sugar....and the jerk paste is green.
The 5 lbs. shoulder is marinading now, wrapped in plastic in glass baking dish in the marinading fridge. (we bought a smallish fridge for the basement for marinades and beer)
The cook plan is to program a cook on the new Auber controller for 3 hours at 200 the raise to 225, remove to wrap in foil and sauce.
I want to use pimento wood but have not been able to source locally, so one apple chunk and a small metal tin (tuna can or similar) of a tablespoon or so of whole allspice in water. I'll let that boil off and smolder the allspice.
The sauce: adding palm sugar to the remaining jerk paste plus some malt vinegar and spread over the shoulder with a spoon. At that point I will maker a call depending on the color and the flavor if I want to add more seasoning soy, and or dark molasses to the sauce....
Wrap it up in foil and return to the smoker for the remainder of the cook.
I think it would be nice to serve chunked with fried okra, a colorful sweet vinegar slaw and some dipping sauces...