Here's the recipe I ended up making for Chufi's latest eG Foodblog
couple notes: ordinarily this would be cooked on a grill, ideally over some pimiento branches for smoking, but since we cooked inside here's the oven recipe. Also, this amount of pork would normally require 6 to 9 habaneros (some recipes called for 12!)...I only used 3 just to make sure that everyone could eat it (and enjoy it).
jerk-marinated pork shoulder in the oven.
3kg boneless pork shoulder, in one piece
6 big scallions, chopped
1 large sweet onion, peeled
1 head of garlic, cloves peeled
2 tbsp fresh thyme leaves
1 tbsp dried thyme
1/4 cup (60ml) allspice berries, ground
2 tbsp freshly-ground black pepper
2 tsp cinnamon, ground
1 tsp freshly grated nutmeg
1 inch of fresh ginger, peeled
3 habanero, madame jeanet, or scotch bonnet chiles, fire-roasted, seeds removed
1 cup fresh-squeezed OJ
1/2 cup brown sugar
1/4 cup soy sauce
juice of 1 lime
1 cup of water
2 tablespoons brown sugar or more
2 tablespoons cider vinegar or more
Blend all marinade ingredients to a paste in a food processor or blender. With a sharp knife, score the thick fat on the pork shoulder in a diamond pattern. You might want to use gloves for this: pour 2/3 of the marinade over the pork and massage a thick coating of the marinade into the pork. Place in a roasting pan and cover with a lid or foil. Refrigerate to marinate at least 24 hours or up to two days.
Place the remaining 1/3 of the marinade in a saucepan and add water, sugar, and vinegar. I boiled this down for about 20 minutes until the raw ingredients weren't raw and the flavor was nice and round. This sauce goes over the pieces of pork when you serve it.
When ready to cook, let pork sit at room temperature at least one hour, then preheat oven to 450F/Gas 8. Roast for 30 minutes at this high heat, then lower temperature to 300F/Gas 2. Bake an additional 2.5 hours. I then uncovered it and blasted it at 450F again to try and crisp up the crust. Take pork out and let rest at least 30 minutes before dismantling. Cut into caveman/cavewoman hunks and slather with reheated jerk sauce. Serves 6-8. I wasn't hungry until lunchtime today.
ETA: We used this article
for tips on what wines to serve with jerk, and it was spot on: a 2005 Alsatian Gewurztraminer from Antoine Heinrich, and a 2005 Riesling from Rudolf Müller...both were very nice.
Edited by markemorse, 09 May 2007 - 10:54 PM.