Jamaican Jerk Pork Skewers

Name: Jamaican Jerk Pork Skewers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 3 lbs boneless pork shoulder, 1.5-inch cubed; 4 scallions, roughly chopped; 2 scotch bonnet or habanero peppers, seeded; 6 garlic cloves; 2 inch fresh ginger, peeled; 1/4 cup gluten-free soy sauce (tamari); 2 tbsp brown sugar; 1.5 tsp ground allspice; 2 tsp fresh thyme leaves; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tsp black pepper; 2 tbsp vegetable oil; 2 tbsp fresh lime juice

Boldly spiced jerk-marinated pork shoulder, skewered and grilled until charred at the edges with a smoky, fiery interior. Plan ahead: marinate the pork for at least 4 hours, or overnight for deeper flavor.

45 minEasyServes 6300 cal/serving

JamaicanAppetizerGrillHigh ProteinPaleoLow CarbDairy-FreeGluten-FreeEgg-Free

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Ingredients

3 lbs boneless pork shoulder, 1.5-inch cubed
4 scallions, roughly chopped
2 scotch bonnet or habanero peppers, seeded
6 garlic cloves
2 inch fresh ginger, peeled
1/4 cup gluten-free soy sauce (tamari)
2 tbsp brown sugar
1.5 tsp ground allspice
2 tsp fresh thyme leaves
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp black pepper
2 tbsp vegetable oil
2 tbsp fresh lime juice

Instructions

1

Make the jerk marinade: blend 4 roughly chopped scallions, 2 seeded scotch bonnet or habanero peppers, 6 garlic cloves, 2 inch peeled fresh ginger, 1/4 cup gluten-free soy sauce (tamari), 2 tbsp brown sugar, 1.5 tsp ground allspice, 2 tsp fresh thyme leaves, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp black pepper, 2 tbsp vegetable oil, and 2 tbsp fresh lime juice until smooth.
2

Cut 3 lbs boneless pork shoulder into 1.5-inch cubes. Add to a large zip-lock bag, pour jerk marinade over the top, toss to coat, and refrigerate for at least 4 hours or overnight.
3

Remove pork from marinade and thread onto metal or pre-soaked wooden skewers.
4

Preheat grill to medium-high heat (about 400 degrees F). Lightly oil the grates.
5

Grill skewers 4 to 5 minutes per side, rotating to char all sides, until pork reaches an internal temperature of 145 degrees F. Rest 3 minutes before serving.

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Questions

Why rest the meat in Jamaican Jerk Pork Skewers?

Step 5 reads: "Rest 3 minutes before serving." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of allspice in Jamaican Jerk Pork Skewers?

The entry for Jamaican Jerk Pork Skewers calls for 1.5 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

How hot is Jamaican Jerk Pork Skewers?

Yes, it is properly hot. The heat in Jamaican Jerk Pork Skewers comes from 2 scotch bonnet or habanero peppers, seeded. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Jamaican Jerk Pork Skewers contain soy?

Yes: 1/4 cup gluten-free soy sauce (tamari). The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Jamaican Jerk Pork Skewers can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of overnight, or about 8 hours: "Add to a large zip-lock bag, pour jerk marinade over the top, toss to coat, and refrigerate for at least 4 hours or overnight." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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