Jerk Pork Roast

Name: Jerk Pork Roast
Total time: 1 h 15 min
Yield: 8 to 10 servings
Cuisine: caribbean
Ingredients: 3 Scotch-bonnet peppers, seeded and chopped (see note), or other very hot chili peppers or chili sauce to taste; 6 scallions, chopped; 1 small onion, chopped; 3 cloves garlic, chopped; 3 tablespoons vegetable oil; 2 tablespoons dark rum; 3 tablespoons ground allspice; 1 tablespoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 4-pound boneless pork roast, tied

By Molly O'Neill

Total Time: 1 hour 15 minutes, plus overnight marination
Rating: 4(44)
Comments: Read comments

Featured in: Food; Basic Instincts

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Ingredients

Yield:8 to 10 servings

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

Ingredient Substitution Guide

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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.

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