Caribbean Pork

I absolutely love Jerk chicken and pork.  Depending on where you live it’s not always the easiest thing to find when you’re eating out.  After a few less than satisfying meals at some “Jamaican” establishments I started making my own.  My favorite way to cook jerk meats is on the grill, and since I’m currently without, I decided to go a different route.  I thought about the pulled pork I made a little while ago and I came up with the idea “Jerk-Style Pulled Pork”.  Thinking that “Caribbean Pork” sounds a bit better, I changed the name.  This was my first attempt and I am very happy with the results.  Grab some Red Stripes, some friends, and shout “Hooooooray, Pork!”

2 Pounds Deboned Pork Leg

Spice Paste

1 Tsp Allspice Berries

1 Tsp Black Peppercorns

6 Cloves

1 Stick Cinnamon

1 Tbsp Rum

1 Tbsp Vinegar

1 Tbsp Vegetable oil

2 Green Onions

2 Habaneros

2 Bay Leaves

2 Cloves Garlic

2 Inches Fresh Ginger

Braising Liquid

1/4 Cup Orange Juice

1 Tbsp White Vinegar

1 Shot of Rum

Fill the rest with water to equal 1 cup of liquid

Sauce (combine all ingredients and simmer on low for 15 min):

Reserved spice paste

1/4 Cup Orange Juice

1/2 Cup Vinegar

1/4 Cup Rum

1 Tbsp Soy

1/4 Cup Ketchup

1 Tbsp Agave Nectar

Make a paste by grinding dry ingredients, then add liquid, ginger, garlic, habaneros, green onions, and blend.  Reserve half of the paste, and use the rest to cover the pork.  Heat oil in large pot, sear the seasoned pork on both sides, then cover with the braising liquid and simmer for 2 hours (or until falling apart).  Pull the pork apart while still in the braising liquid.  Allow to simmer for 5 minutes, remove from heat, and drain off excess  liquid (this contains all the fat run-off).  Stir in the sauce and serve over Coconut Rice.  Boom!  This has an amazing flavor and a good amount of heat.  For the weaker of heart, try jalapeños instead.  For an additional side try this Coleslaw.  Cheers.


Categories: Main Courses | Tags: , , , , , , , , , , , , , | 3 Comments

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3 thoughts on “Caribbean Pork

  1. Pingback: Simple Coconut Rice « El Gringo Picante

  2. Pingback: Coleslaw (That doesn’t taste like $#!%) « El Gringo Picante

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