Wednesday, November 12, 2014

Jerk Pork With Rice & Beans

By Lisa VanWilliams
If you are looking for a different recipe alternative than barbeque pulled pork you have to try this spicy flavorful Jamaican Jerk pork.  You'll feel like you should be sitting seaside under your beach shanty with this island spice favorite.  It's easy to throw together and the hardest part is waiting for it to cook because it smells great while it simmers and breaks apart for 3 hours in the oven. 

4 pound pork butt cut into chunks (butcher can do this for you)
salt & pepper
garlic powder
3 garlic cloves finely chopped
1 green pepper diced
1 small onion diced (or use scallions)
5 oz La Choy soy sauce (you can use lite as well if you prefer less sodium)
2-3 teaspoons jerk seasoning

Ideally you would want to marinate this overnight, but I have made it right away and it tastes just as good.  Preheat oven to 350. In a 13x9 pan or larger add you pork chunks and spread them out.

Cover eat piece of meat with some salt & pepper and garlic powder.  Dice up your garlic, peppers, and onions and sprinkle that over your meat.

Then douse your meat with the soy sauce covering eat piece and lastly spoon in your jerk seasoning.  We prefer the La Choy brand soy sauce because it has a better cooked taste when done. The best Jerk seasoning is by Grace and they offer hot and mild versions. 

Mix it together well and cover tightly with aluminum foil and either refrigerate it overnight or put it in the oven.  Bake covered for 2 hours. After 2 hours remove the foil, stir and continue to bake uncovered while stirring occasionally for last hour. You can also broil it a little at the end to brown it up if you even need to. It will start to shred and fall apart.  Serve over some rice and beans. Enjoy! 


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