Ingredients

  • 1 6 1/2-pound pork shoulder, or 6 1-inch-thick loin pork chops
  • 3 chicken breasts, split, with skin on
  • 6 chicken legs
  • 2 ounces whole allspice berries
  • ¼ teaspoon fresh grated nutmeg
  • ½ teaspoon ground cinnamon
  • 8 scallions (white part and 1 inch of green each), chopped
  • 1 large garlic clove, chopped
  • 1 teaspoon fresh serrano or other hot pepper, seeded and chopped
  • 3 tablespoons red-wine vinegar
  • ¼ cup peanut or vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 bay leaves, crumbled
  • Pickapeppa sauce (see note)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      2160 calories; 161 grams fat; 49 grams saturated fat; 0 grams trans fat; 69 grams monounsaturated fat; 25 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 159 grams protein; 724 milligrams cholesterol; 868 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six to eight servings

Preparation

  1. Cut away the rind and most of the fat from the pork. Remove all the meat from the bones and cut it into pieces about one-and-a-half-inches thick and three or four inches long.
  2. Put the pork pieces and the chicken in a large bowl, cover and refrigerate until needed.
  3. To prepare the seasoning, heat the allspice berries over medium heat in a small heavy saucepan for three or four minutes, stirring often until heated through.
  4. Two tablespoons at a time, crush the berries in a mortar and pestle until all are cracked.
  5. In a medium-size bowl, combine the crushed berries, nutmeg, cinnamon, scallions, garlic, pepper and one tablespoon of the vinegar. Crush into a pasty mixture.
  6. Add the rest of the vinegar, oil, salt, pepper and bay leaves. Mix well.
  7. Turn the mixture over the pork and chicken and rub the meat with the seasoning, coating it evenly. Cover and refrigerate for two hours or overnight.
  8. Cook the jerked pork and chicken on the grill over hot coals or on a gas-heated barbecue as far away from the heat source as possible, at least six inches. Cover with the lid. Turn the meat every 10 minutes for about one hour, until done. If desired, halfway through the cooking time, toss one teaspoon of whole allspice berries into the fire.
  9. Cut the cooked pork into one-third-inch slices and serve with the chicken. Accompany with Pickapeppa sauce.
  • Jerked pork and chicken can be cooked in a preheated 350-degree oven on a rack in a roasting pan for about one hour, or until done. Turn meat once halfway through the cooking time. However, the jerked meat will not have a grilled flavor.

Dining and Cooking