Jamaican jerk pork and peperonata

[Wing Commander]

Today I made Jamaican jerk pork. After marinating a pork chuck over night I put it on my offset-smoker for about 4 hours at 230F. I smoked with allspice-berries and applewood.

After 2 hours with an IT of 140F:

After 4 hours an IT of 158F was reached.

Meanwhile I seared some bell peppers on the Louisiana Kentwood until their skin was blackened. After unskinning and slicing the bell peppers I mixed them with persil, salt, pepper, EVOO, and balsam vinegar to peperonata.

Then the JJP was cut into slices ans plated up with the peperonata:

 

[Chili Head]

Looks great WC!
What marinade did you soak the pork chuckie in?

 

[Wing Commander]

Looks great WC!
What marinade did you soak the pork chuckie in?

Thanks Chili. The recipe for the marinade is from Raichlen's book "Barbecue". In lack of scotch bonnet or habaneros I used about 10 or 12 "normal" chiles with seeds, scallions, garlic, cilantro, persil, rum, soy sauce, and a whole lot of spices.

 

[Chili Head]

It sounds good! I read a recipe the other day for jerk chicken that uses rum. I'm going to have to try it.

 

[sparky]

it looks real good wing. love me some pork.

 

[ACW3]

Yet another great plate of food!!! Nice job WC!!

Art

 

[Tatonka3A2]

Looks very good!!

 

[TentHunter]

Looks great WC! I'll take a plate please.

I smoked with allspice-berries and applewood.

That's a great trick to get a more authentic Jamaican Jerk smoke! I will either use a foil packet with some pimento (allspice) berries, or I mix a handful of the berries into the pellets in the bottom of the hopper. The smell of the smoke is absolutely incredible too!

 

[muebe]

Fantastic WC!

 

[GA Que]

Great looking meal and the marinade sounds very good.

 

[Deb]

looks great

 

[Scallywag]

WC you are my new hero! looks fantastic!