Jerk Roast Pork
From hopscotch 13 years agoIngredients
- Ingredients shopping list
- 1 pork roast, about 3 lb shopping list
- Jerk marinade shopping list
- 4 green onions, chopped shopping list
- 3 cloves garlic shopping list
- 1 scotch bonnet pepper or hot pepper, halved shopping list
- 1 onion, chopped shopping list
- 1/4 cup (50 mL) orange juice shopping list
- 3 tbsp (45 mL) soy sauce shopping list
- 1 tbsp (15 mL) vegetable oil shopping list
- 2 tsp (10 mL) white vinegar shopping list
- 2 tsp (10 mL) ground allspice shopping list
- 1/2 tsp (2 mL) dried thyme shopping list
- 1/2 tsp (2 mL) salt shopping list
- 1/2 tsp (2 mL) pepper shopping list
- 1/4 tsp (1 mL) curry powder shopping list
- 1/4 tsp (1 mL) cinnamon shopping list
- Note: shopping list
- Jerk food is peppery with allspice. Several cuts of pork work well. pork shoulder or roasts are moist and tasty but not as attractive as easy-to-carve loin rib crown-style roasts that are partially boned. shopping list
How to make it
- Preparation:
- Jerk Marinade:
- In food processor, pur?green onions, garlic, Scotch bonnet pepper, onion, orange juice, soy sauce, oil, vinegar, allspice, thyme, salt, pepper, curry powder and cinnamon. (Can be refrigerated in airtight container for up to 4 days.)
- In bowl, pour marinade over pork; cover and marinate in refrigerator for at least 2 or up to 12 hours, turning occasionally. Let stand at room temperature for 30 minutes.
- url:
- http://www.canadianliving.com/food/jerk_roast_pork.php
- Place on rack in roasting pan; roast in 325°F (160°C) oven for 1-3/4 to 2 hours or until meat thermometer registers 160°F (70°C). Transfer to warm platter and tent with foil; let stand for 10 minutes.
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