My Wonderful World

W e l c o m e... And Enjoy!

Friday, January 29, 2010

Pork Roast--Caribbean Jerk Style

Cold and snowy here....and nothing fills the house better than the aroma  of a nice pork roast in the oven.    Picked up a beautiful 4.5 pound boneless butt roast this week...and it had JERK written all over it.    I make up a Jerk Brine that brings it all together.   If grilling outside, I will make a Jerk paste and smother the roast.    If you are not brining your chicken or pork, I highly recommend it.  You can find more about brining here.  

This is my regular Jerk Marinade recipe that I use all the time.    Great for pork and chicken.   

@@@@@ Now You're Cooking! Export Format

Jerk Marinade

marinade, sauces

1  onion, minced
1/2 cup scallion, chopped
2 teaspoon thyme, fresh
1 teaspoon salt
2 teaspoon sugar
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1  hot pepper, finely ground
1 teaspoon black pepper
3 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar

Combine all ingredients in workbowl with steel blade.  Process until finely chopped.  Store excess marinade in the refrigerator for about 1 month.

Yield: 1 cup

** Exported from Now You're Cooking! v5.84 **

For Jerk Brine...My way!

@@@@@ Now You're Cooking! Export Format

Jerk Brine


1 qt water
3  garlic clove; minced
1 ts cinnamon
1 tb all spice
1 ts nutmeg
1 ts cloves
1 tb red pepper flakes
1/2 c kosher salt

Combine all ingredients and stir to dissolve salt. You can speed up the process by using a food processor or a blender. Usually, I will add all ingredients in the blender and add two cups water to mix. Then add balance of water in a bowl to cover meat. This is enough for 3 to 4 pounds of chicken or pork.

Notes:  WHStoneman

Yield: 1 quart

** Exported from Now You're Cooking! v5.84 **

Here is the roast in the brine and will be soaked for two hours.   Also, I add enough water to this to be sure the roast is completely submerged.  

The trusty enamel roaster with 1/2" onion slices for the "roast rack"



The roast ready for roasting.....   350F covered for one hour....uncovered for another hour.   
While the roast is in the oven, for the last hour, I will roast sweet potatoes at the same time.   

Along with the Jerk Pork Roast, the only thing that sounds great will be roasted sweet potatoes.   They seem to accompany so many tropical Carib dishes.   And of course, I am trying to keep it low carb, so...there will only be salt, pepper and cinnamon for the seasonings on the potatoes.  After removing from the oven, a little butter will be spread on the tops and back under the broiler for a little browing of the edges.   

My good friends from Miami brought me mango and papaya out of their garden  last summer.  I "put up" six pints of  mango chutney and will be served with the roast.    I just love that stuff...good enough to eat straight from the jar!    


Roast Sweet Potatoes, Jerk Pork & Mango Chutney


George Gaston said...

Bill, another spectacular recipe! I love your Jerk Marinade and your method to fill the house were incredible aromas.

Many thanks and enjoy the snowy weekend.

Anonymous said...

hey your blog design is very nice, neat and fresh and with updated content, make people feel peace and I always enjoy browsing your site.

- Murk

Related Posts with Thumbnails
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017