Jamaican Jerk Pork

Jamaican cuisine is a Caribbean culinary phenomenon. Jamaica as we know it today was largely populated by African slaves who brought many of their indigenous dishes with them. But the culinary history gets even more complex with the later influence of a new wave of indentured servants coming from East India, China, and the Middle East to work on the plantations. Moreover, as many of slaves tended to the culinary needs of the English and Spanish plantation owners, noticeable English and Spanish contributions to Jamaica's food history developed. As a result, today's Jamaican cuisine has become a culinary hybrid of numerous cultural influences.

Jerk is one dish that has become famously associated with Jamaican cuisine. It is thought that it was originated by English and Spanish slaves who fled to the mountainous regions of Jamaica. As they hunted the wild hogs, they devised a method of preserving them with pimento, peppers, and ash. From this practice arose what we know as Jamaican jerk barbecue. All you need is an ice-cold Red Stipe Jamaican lager and some good reggae music.

Jerk pork is traditionally served roasted yams and/or "festival bread". Festival bread is similar to a crispy sweetened cornmeal naan. However, rice and a mango chutney would go equally well.

Serving:

3-4 pound boneless pork shoulder, butterflied, attempting to leave
    the fat evenly distributed throughout.
5  bunches of scallions, finely chopped (green parts only)
3  large cloves of garlic, minced (non-FODMAP; either omit or substitute
    a teaspoon minced ginger)
3  Scotch bonnet peppers (or Habanero), minced
2  large sprigs of thyme
4  tablespoons allspice
2  tablespoons freshly ground black pepper
1-1/2 teaspoons salt

1.  With the exception of the pork, combine all of the ingredients. Slowly add water until it forms a loose paste.

2.  Reserve some of the jerk marinade as a condiment. Coat the pork with the remaining sauce and let it marinade in the refrigerator for 24 hours.

3.  Cook the pork until it is cooked throughout and slightly charred on the outside. There are several different options for achieving this.

Barbecue

Soak some wood chips for 30 minutes. Pimento is traditionally used, but any wood without a strong flavor is fine (not Mesquite). Meanwhile, prepare an outdoor barbecue as usual. When the coals have become ready, add some of the soaked wood. Place the meat on the grill and cover. Cook slowly for about 2-1/2 hours, turning several times throughout. The overall time will depend on the size of the pork shoulder and the temperature of the grill. In the end, it should be cooked throughout and slightly charred on the outside. Take the meat off the grill and let it sit for at least 15 minutes before carving. Chop the meat into bite-size pieces and serve.

Smoker

See above for "barbecue". If necessary, finish cooking the pork on a hot grill or under a broiler to achieve a slightly charred exterior.

Oven

If smoking is an option, the meat may also be cold smoked in advance for 2 hours, either at home or by your local butcher, and then finished off in the oven. If smoking the meat is not an option, the dish will still be well worth the effort. Preheat the oven to 350 degrees. Set the meat on a broiling pan with a rack, so that the meat will be able to crisp slightly on all sides. Cook for 1-–1-1/2 hours, depending upon the size of the pork shoulder, turning halfway through. If necessary, finish cooking the meat under the broiler until it is slightly charred on both sides. Remove the meat from the oven and let it sit for at least 15 minutes before carving. Chop the meat into bite-size pieces and serve.