Jerk Pork Roast
- Total Time
- 1 hour 15 minutes, plus overnight marination
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Ingredients
- 3Scotch-bonnet peppers, seeded and chopped (see note), or other very hot chili peppers or chili sauce to taste
- 6scallions, chopped
- 1small onion, chopped
- 3cloves garlic, chopped
- 3tablespoons vegetable oil
- 2tablespoons dark rum
- 3tablespoons ground allspice
- 1tablespoon ground cinnamon
- ½teaspoon ground nutmeg
- 2teaspoons kosher salt
- ¼teaspoon freshly ground black pepper
- 14-pound boneless pork roast, tied
Nutritional analysis per serving (10 servings)
360 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 39 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor, combine the peppers, scallions, onion, garlic, oil, rum, allspice, cinnamon, nutmeg, salt and pepper. Process until the mixture forms a smooth paste. Place the roast on a nonreactive plate and, using a spatula, coat with the jerk sauce. (Avoid touching the paste with your hands; the oil from the peppers can burn.) Cover and marinate overnight.
- Step 2
When ready to cook, preheat the oven to 450 degrees. Place the pork in a roasting pan fitted with a rack. Roast for 15 minutes. Lower the oven temperature to 350 and continue roasting until the pork is just barely pink at the center when pierced with the tip of a knife, about 40 to 50 minutes. Remove the pork from the oven and allow to set, covered, for 15 minutes. Slice thinly and serve.
- Available at specialty markets or by mail order from Adriana's Caravan, (800) 316-0820.
Private Notes