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Jerked Pork

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JERKED PORK
 Categories: Pork
      Yield: 6 Servings
 
      6 lb Pork Shoulder Or Ribs
      8    Scallions, Finely Chopped *
      1    Onion, Finely Chopped
      4    Garlic, Minced
      2    Scotch Bonnet Peppers *
      2 ts Minced Fresh Thyme OR
      1 ts Dried Thyme, Curshed
      1 ts (Scant) Salt
      1 ts Raw Cane Sugar OR
      1 ts Light Brown Sugar
      1 ts Ground Allspice
    1/2 ts Ground Nutmeg
    1/2 ts Ground Cinnamon
      1 ts Black Pepper, Freshly Ground
      2 ts Cider Vinegar
    1/2 c  Vegetable Oil
 
  *   Include some of the green tops when chopping the scallions. **
  Other fresh hot chili peppers may be used. Seed, devien and finely
      chop them. Combine all of the marinade ingredients in a large
  bowl. Place the pork in a roasting pan and coat with the marinade.
  Cover and refrigerate 4 hours or preferably overnight. Prepare a
  charcoal grill. When the coals glow dusty red, push the coals to the
  sides and place a foil drip pan in the center arraning the coals
  arund the pan to roide indirect heat. brush the meat with te marinade
  as often as possible for about 1 1/2d hours.  Add more coal i te ea
  bgis o ai. Remove the pork to a chopping board ndchp,wih a cleaver,
  into 1-inch pieces. Serve with Pickapeppa Sauce and grill roasted
  sweet potatoes or yams. Note: This marinade is enough to grill 3
  split chickens, 6 pounds of large shrimp or prawns in their shells, a
  dozen blue-claw crabs, or 18 Rock lobster tails. ee' a gaseous recipe
  for ya'........
 
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