JERK RECIPE: 3 Day Jerk Pork

Ric Orlando’s 3 Day Jerk Pork
          

            Jerk is a native Jamaican concoction.  It has been used for hundreds of years as a seasoning, tenderizer and preservative.   A good Jerk is like a sophisticated Teriyaki.  If you examine it that way, it becomes one of the best all purpose items in your fridge.
     


Ric-ter heat scale-  6-7, but variable according to your taste

Serves 6 with leftovers
1 6-8 lb bone in pork shoulder

DAY ONE: Brining
JERK BRINE RECIPE
1 gallon water
1/2 cup kosher salt
1 cup Flavor Maker JERK Seasoning
A few Sprigs of Fresh Thyme 
15 Allspice Berries
Dissolve all ingredients and pour over pork, ratio up as needed.
BRINE THE PORK
To brine the pork, mix up your brine and submerge the pork in it, making sure it is covered. Refrigerate for at least 24 hours or up to 3 days. If your pork is too big for your fridge, try this; line a small cooler with a plastic trash bag. Put the pork in the bag and cover with brine. Tie to close and cover with ice or ice packs. Cover the cooler and let brine away. Check the cooler periodically and add more ice to make sure pork remains at 39 degrees of lower.

DAY TWO: Check your brine-see below…
DAY THREE: Rub Up and Cook

DRY JERK BBQ RUB
1 cup Flavor Maker Spices Jerk Seasoning
1/2 cup sugar
1/4 cup sunflower or or mild vegetable oil
 Mix to make a dense mud.
Remove the pork from the brine and dry it off. 
         
For jerking the pork score the flesh with a sharp knife in a few places.  Rub the jerk “mud”  well into the pork.  
If you are using a smoker, load it up and set temperature to 190-210 degrees. Slow cook at a about 90 minutes per pound. If you are using and oven set the temp to 225 and cook on a rack in a roasting pan for about 90 minutes per pound. It's is nice to do it overnight so you can wake up to the smell of JERK!
Use a probe thermometer to be assured the pork is cooked through well. The deepest part of the meat should be at least 165 degrees.
Jerked food is better when cooked through slowly and thoroughly. 
When cook enough to handle, use two forks to somewhat shred the pork and served with pan juices.
 


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