JERK PORK RECIPE
Sweet and spicy Jamaican Jerk Pork is incredibly easy to make thanks to the trusty slow cooker or crockpot! This tender, juicy pork is bursting with piquant Caribbean flavor and finished with a simple tropical pineapple salsa! Extremely flavorful and mostly hands off to prepare, this recipe will become a highly requested family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Time 6h15m
Number Of Ingredients 17
Steps:
- Season pork: On a clean work surface, pat cubes of pork dry with paper towels. Transfer pork to a large bowl and drizzle with oil (SEE NOTES). Toss to coat. Sprinkle the pork with jerk seasoning. Season with salt to taste. Use your hands or tongs to mix and toss the pork until thoroughly coated. (NOTE: You may want to wear gloves as the mixture will be spicy. Don't touch your face or eyes until after you wash your hands!)
- Marinate: Cover the bowl with plastic wrap or transfer to a large zip-closure bag and refrigerate for at least 3 hours, or preferably overnight.
- Add to slow cooker: Remove the pork from the refrigerator and allow the meat to sit at room temperature for 30 minutes while you prep the other ingredients. Transfer pork to the bowl of a 5-6 quart slow cooker. Add the onions, garlic, peppers, ginger, orange juice, lime juice, sugar and soy sauce.
- Cook: Cover the slow cooker and cook on LOW for 6-7 hours, or until the pork is fork tender and falls apart easily.
- While the pork is cooking, make the salsa: Combine all the ingredients for the salsa in a medium bowl. Season to taste with salt. Taste and adjust for seasoning. Refrigerate until ready to use.
- Skim fat & strain liquid: Skim and discard the fat from the top of the cooking liquid in the slow cooker. Strain the cooking liquid into a measuring cup or bowl.
- OPTIONAL to Crisp Pork: Use a slotted spoon to transfer the pork to a large rimmed sheet pan lined with aluminum foil. Arrange oven rack to the upper-middle third of the oven. Preheat the oven to BROIL.
- OPTIONAL - Broil: Add ¼ to ½ cup of the strained cooking liquid to the pork and gently toss to coat. Broil 3-5 minutes or until crisp. Remove from the oven, flip the pork and toss with another ¼ to ½ cup cooking liquid. Broil and additional 3-5 minutes. NOTE: Watch the oven carefully as pork can go from golden brown and crispy to burned very quickly!
- Serve: Transfer pork to a serving bowl and drizzle a bit of cooking liquid over the top. Serve hot with salsa in your favorite tacos or over rice! Enjoy!
Nutrition Facts : Calories 384 kcal, Carbohydrate 10 g, Protein 44 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 237 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CARIBBEAN JERK PORK CHOPS
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!
Provided by MARVINTHEMARTIAN
Categories World Cuisine Recipes Latin American Caribbean
Time 12h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
- Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
- Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
- Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g
JAMAICAN JERK PORK
This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!
Provided by Diana Adcock
Categories Pork
Time 18h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl combine the first 7 ingredients.
- Mix thoroughly.
- In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
- Blend until very smooth.
- Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
- Cover and stir or flip often.
- Marinate for at least 8 hours.
- Take out of the fridge 1 hour before grilling.
- Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
- Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
JAMAICAN OVEN JERK PORK SHOULDER
Steps:
- Gather the ingredients.
- Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor . Blend until smooth.
- With a sharp knife, carefully score the thick fat of the pork shoulder into a diamond pattern, trying to not cut into the meat.
- Press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered-gloves are encouraged for this process. Refrigerate any leftover sauce as long as it hasn't been in contact with the raw pork. It will keep for 4 to 5 weeks.
- Place the pork in a roasting pan and cover with a lid, foil, or plastic wrap. Refrigerate to marinate at least 24 hours or for up to two days.
- When ready to cook, let the pork sit at room temperature at least one hour or until it reaches room temperature. Then, preheat oven to 450 F.
- Line a roasting pan with heavy foil and insert a roasting rack.
- Roast pork uncovered for 30 minutes at this high heat, and then lower the temperature to 325 F.
- Roast for an additional 3 to 4 hours. If you notice the crust starting to over-blacken, cover again with aluminum foil. The pork is done when an instant-read thermometer (inserted in the thickest part of the meat away from fat) reads 180 to 190 F.
- Remove from the oven and rest for 30 minutes before carving.
- Serve with your favorites sides and enjoy!
Nutrition Facts : Calories 1259 kcal, Carbohydrate 17 g, Cholesterol 367 mg, Fiber 2 g, Protein 96 g, SaturatedFat 32 g, Sodium 713 mg, Sugar 10 g, Fat 88 g, ServingSize 10 servings (10 portions), UnsaturatedFat 0 g
CHEF JOHN'S GRILLED JERK PORK TENDERLOIN
As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h
Yield 6
Number Of Ingredients 15
Steps:
- Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
- Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
- Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g
JERK PORK
Categories Pork Marinate Cocktail Party New Year's Eve Spice Hot Pepper Winter Grill/Barbecue Gourmet
Yield Makes enough to top about 60 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Make marinade:
- Pur&ée marinade ingredients in a small food processor or a blender and transfer to a sealable plastic bag.
- Marinate pork, then grill:
- Put pork in bag, turning to coat, and seal bag. Marinate pork, chilled, turning occasionally, 8 hours. Brush a well-seasoned cast-iron ridged grill pan lightly with some oil and heat over moderately high heat until hot but not smoking. Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes on each side. (Discard any remaining marinade in bag.) Transfer pork to a plate to cool slightly. With your fingers, shred warm pork into a bowl and toss with oil, scallion, and salt to taste. Keep warm, covered.
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