John Myers
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Jamaican Jerk Pork BBQ
The perfect jamaican jerk pork bbq recipe with a picture and simple step-by-step instructions.
For the marinade
- 200 g Allspice grains
- 200 g Hickory smoking chips
- 400 ml Rum
- 600 ml Water
- 6 Pc. Habanero chillies from the Asia or Afro shop
- 2 Pc. Jalapeño
- 3 Stalk Pepper fresh from the Asian shop
- 1 bunch Spring onions
- 1 Pc. Onion
- 1 tuber Garlic
- 1 Pc. Fresh ginger – approx. 10 cm
- 1 bunch Fresh smooth parsley
- 1 bunch Coriander
- 5 tbsp Lime juice
- 5 tbsp Oil
- 3 tbsp Soy sauce
- 2 tbsp Worcester sauce
- 30 ml Rum
- 4 tbsp White balsamic vinegar
- 1,5 tbsp Coarse sea salt
- 1,5 tbsp Smoked salt
- 3 tbsp Sugar brown
- 2 tbsp Fresh thyme
- 2 tbsp Marjoram
- 2 tbsp Allspice – freshly ground
- 1 tsp Freshly grated nutmeg
- 1 tsp Ground cinnamon
- Note on the cooking method: I cooked the dish on a gas grill, but if necessary you can also use the oven, although the effect of the hickory allspice smoke is not quite as intense. In Jamaica, allspice wood is used, which is not here there, hence the makeshift solution with the hickory wood and the allspice grains.
- First a word about the spiciness: If you like it really hot (and therefore original), you can use 10-12 Habaneros. If there are sensitive palates among the guests, I recommend 6-8 habaneros.
Preparing the marinade
- Roughly chop the chilli, spring onions, onions, ginger and garlic. Pluck herbs. Pluck the pepper berries from the branch, coarsely grind 2 tablespoons of allspice. Put everything together with the liquid ingredients in a blender and mix thoroughly. Add all the other spices. and mix until a thick paste is formed.
Marinating the meat
- Put on rubber gloves and pour the marinade over the meat. Now pierce many 5 cm deep holes all around the meat with a sharpening steel (this is where the term “jerk” comes from, as this process is called). Now massage the marinade thoroughly into the meat. Now marinate the meat in the refrigerator for at least 6 hours, preferably overnight.
Grilling the jerk pork
- 1 hour before grilling, take the meat out of the refrigerator and roughly strip off the marinade (it will keep cool for at least 2 weeks and can be used, for example, as a chicken or fish marinade).
- Soak hickory chips and allspice grains in water in a baking pan for about 30 minutes, then pour off the water.
- Preheat the grill to 120 degrees (on my grill there were 2 burners on the lowest setting). Cover the bottom of a roasting pan with water and place the roast over it on a grid or wire rack so that it is “free” over the water. Now place the roaster and baking pan with the food to be smoked in the grill over the flame.
- Cook gently for 4 hours at 120 degrees. Moisten the wood chips and allspice every hour with a rum-water mixture, occasionally add some rum water to the roaster. Turn the roast after 2 hours.
- After 4 hours, increase the temperature to 180 and continue to grill the roast until it is nice and crispy on the outside and has reached a core temperature of 75-80 degrees (but not more!). Finally, remove from the fire, wrap in aluminum foil and let rest for 5-10 minutes, then cut thinly.
- Wonderfully fragrant, highly aromatic, still slightly pink and tender as butter – that’s how it has to be! Enjoy your meal!
- Side dishes: banana gratin, Caribbean coleslaw, flatbread and mango-jalapeno chutney. You can find all the side dishes in my cookbook.
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