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 Source:
Submitted by: Recipe Group Member
Print This Page