Ingredients
- 3 Scotch-bonnet peppers, seeded and chopped (see note), or other very hot chili peppers or chili sauce to taste
- 6 scallions, chopped
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 3 tablespoons vegetable oil
- 2 tablespoons dark rum
- 3 tablespoons ground allspice
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 4-pound boneless pork roast, tied
- Nutritional Information
Nutritional analysis per serving (8 servings)
451 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 49 grams protein; 145 milligrams cholesterol; 692 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings
Preparation
- In the bowl of a food processor, combine the peppers, scallions, onion, garlic, oil, rum, allspice, cinnamon, nutmeg, salt and pepper. Process until the mixture forms a smooth paste. Place the roast on a nonreactive plate and, using a spatula, coat with the jerk sauce. (Avoid touching the paste with your hands; the oil from the peppers can burn.) Cover and marinate overnight.
- When ready to cook, preheat the oven to 450 degrees. Place the pork in a roasting pan fitted with a rack. Roast for 15 minutes. Lower the oven temperature to 350 and continue roasting until the pork is just barely pink at the center when pierced with the tip of a knife, about 40 to 50 minutes. Remove the pork from the oven and allow to set, covered, for 15 minutes. Slice thinly and serve.
- Available at specialty markets or by mail order from Adriana’s Caravan, (800) 316-0820.
Dining and Cooking