5 lb Pork
1 cup escallion
5 cloves garlic
2 tsp. fresh thyme
1 scotch bonnet pepper without the seeds
5 tsp. salt
2 tsp. sugar
2 tsp ground pimento
1/4 tsp. ground nutmeg
1/4 tsp. ground mace
1 tsp. black pepper
Rub on jerk marinade and leave to marinate for at least 5 hours (overnight is better.)
Prepare grill, and barbecue pork, until cooked, or put in hot oven 400 deg. F. for about 20 minutes. Lower oven temperature to 275 deg. F. and allow to cook slowly until done.
Chop into small pieces when ready serve.
Tip: Allow a teaspoon of salt to a lb. of pork (use 5 teaspoon salt to 5 lbs of pork - a lot of salt is used, both for taste and as a preservative.) Remember 'the juice should run clear, but it should still be there.'