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Receta Jerk Pork
by Global Cookbook

Jerk Pork
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  Raciónes: 8

Ingredientes

  • 1 lb Scotch bonnet pepper (454 g)
  • 1 x small onion, minced
  • 3 stalk scallion, minced
  • 3 sprg fresh thyme, minced
  • 3 Tbsp. salt (45 ml)
  • 2 Tbsp. black pepper (30 ml)
  • 2 Tbsp. whole pimento (allspice) berries (30 ml)
  • 1 tsp nutmeg, freshly grated (5 ml)
  • 1/2 c. white wine vinegar (125 ml)
  • 1/4 c. soy sauce (60 ml) Jerk Pork
  • 4 lb boneless pork shoulder roast (1816 g)
  • 3 Tbsp. salt (45 ml)
  • 1 Tbsp. black pepper (15 ml)
  • 3 Tbsp. garlic pwdr (45 ml)
  • 2 Tbsp. onion pwdr (30 ml)
  • 1/2 tsp grnd allspice (2 ml)
  • 1 Tbsp. soy sauce (15 ml)
  • 1/2 c. jerk sauce (125 ml)

Direcciones

  1. In a food processor or possibly blender, puree all ingredients till the sauce is coarse, yet pourable.
  2. Jerk Pork:Cut pork shoulder into two pcs. Using a butcher knife, make cuts of 1-inch apart and 1/8 to 1/4-inch deep. This will help the marinade soak into the roast. Place in a shallow pan. In a bowl, combine salt, black pepper, garlic pwdr, onion pwdr, grnd allspice, soy sauce and jerk sauce.. Rub sauce over pork. Cover and chill overnight.
  3. Preheat barbecue to 300 degrees.
  4. Slow cook pork till meat is brown and tender, about 45 min to 1 hour, or possibly till meat thermometer inserted into meat reaches 160 degrees. To serve, cut pork into 1-inch cubes.
  5. Serves 8 to 10