Jamaican Jerk Pork

270 mins (prep 240, cooking 30)
20 ingredients
4-6 servings
Yet another Jerk recipe, but so far this has been the the best I have tried to date. My inability to get scotch bonnets at the local market here in Canada inspired me to grow my own. I have made this recipe with habaneros, but I prefer the scotch bonnet or the Jamaican Red Mushroom peppers. I use 10 scotch bonnet peppers for screaming hot jerk. Use 1-2 if your not used to hot foods.Advance Preparation - At least 4 hours for marinating the meat. Overnight preferred.Special Equipment - two cups hickory or oak chips or chunks, soaked for 1 hour in cold water to cover and drained. I use a gas grill and a small metal wood chip box that sits on a side burner.Note: Don't worry too much about chopping the veggies neatly or really fine. They'll all be thrown in a blender anyways.

Categories:  chicken , poultry , pork-loins , meat , pork ,
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Serving Size (22.34 g)
Servings 4
Amount per Serving
Calories 72.43 Calories from Fat 66.69
% Daily Value *
Total Fat 7.41g 45.59%
Saturated Fat 0.55g 11.02%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 619.64mg 103.27%
Total Carbohydrate 0.75g 1.0%
Dietary Fiber 0.18 g 2.8%
Sugars 0.19 g %
Protein 1.17g 9.38%
Vitamin A 0.48IU% Vitamin C 0.01mg%
Calcium 3.85mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork tenderloin, piece ginger, cloves garlic, dried thyme, ground allspice, freshly ground black pepper, freshly grated nutmeg, distilled white vinegar, coarse salt, light brown sugar