Emeril's-style Jerked Pork


  • 1/4 cup allspice berries
  • 1 1/2-inch piece of cinnamon
  • 1 tsp grated nutmeg
  • 6 scallions; sliced with green, tops included
  • 1 habanero pepper
  • Salt to taste
  • Freshly ground pepper
  • 1 Tbsp Dark Jamaica rum
  • 4 lbs. Boned pork loin


Preheaat the oven to 350° F. Place the allspice berries on a pie tin and roast for 10 minutes.

Pulverize them in a spice mill with the cinnamon and nutmeg.

Place the spice mixture in a food processor fitted with a metal blade. Add the scallions and Habanero.

Season with salt and pepper. Process until a paste is formed. Add the rum and mix well.

Rub the mixture all over the pork loin. Cover and marinate for at least 1 hour at room temperature.

Increase the oven temperature to 400° F. Remove the meat and place in a roasting pan, roast for 30 minutes.

Reduce the heat to 350° F and continue to roast for 1 1/2 hours, basting every 30 minutes.

Remove from the oven and rest for 5 minutes before slicing. Serve with Island Beans and Fried Plantains.

Makes 8

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