Jerk Pork, Grilled Corn, Rice & Peas

I've been desirous of some jerk of late & decided to satisfy my craving.

Deboned a 4 lb pork butt & butterflied it. Then pounded it with a rolling pin until it was about 1 1/2" thick. Scored half inch deep cuts across the grain alternately on both sides of the roast. Massaged Walkerswood (hot & spicy) into the cuts then heavily coated the rest of it. Marinated covered for 7 hours in the fridge.

Soaked 4 packages of Laurel leaves & 2 packages of whole allspice for 1 1/2 hours. Drained them well just before the cook.
Built a medium hot fire out of Mexican lump. Made a bed of the bay leaves & whole allspice just large enough for the butt & 2 freeloaders (chicken thighs) opposite the coals.
Bedded the pork fat cap up & the thighs bone side down. Added leaves & allspice berries above the fire for smoke.



Kept adding laurel leaves & the allspice every 20 minutes or so to keep things nice & smokey. Smelled great.

The freeloaders hit 180* internal temp, crusted them & saved for a lunch.



Pulled the pork at 195* internal temp.



While it was resting, grilled some corn.



Chopped the meat.



Served with grape tomatoes, rice & peas. Sorry for the blurry plate pic.



This has to be the best jerk I've ever cooked.
The marinade totally infused the meat & the searing heat of the Scotch bonnets was quite mellowed.

Oh.... I didn't forget the Red Stripe - just wasn't pictured.





fwiw - loosely based hybrid cook referencing Steven Raichlen's "Planet Barbeque" & a Serious Eats recipe.

http://barbecuebible.com/recipe/real-jamaican-jerk-pork/

http://www.seriouseats.com/recipes/2013/08/jerk-chicken.html

Moose said:

That looks absolutely incredible, Robert! I really like the idea of increasing the surface area of the pork butt by de-boning it and butterflying the way you did. I'm definitely going to give this a shot very soon! Where did you get the allspice and laurel leaves?

Click to expand...

Thanks, Moose. I got the laurel leaves & whole allspice at the grocery store in the Mexican spice rack.
Don't forget the Walkerswood. Busha Browne is good stuff, too.
Forgot to mention.... I pounded the meat with a rolling pin after it was butterflied. It ended up about 1 1/2" thick. Will edit the op to reflect that.

http://www.seriouseats.com/recipes/2013/08/jerk-chicken.html

http://barbecuebible.com/recipe/real-jamaican-jerk-pork/

I Have a Walkerswood stash - when I use that up... I'll try Raichlen's jerk marinade recipe. It looks good.

Lunch was pretty good today. The pickled red onions put it over the top.