Jamaican Jerk Pork Skewers
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.
Ingredients
- 3 lbs boneless pork shoulder, 1.5-inch cubed
- 4 scallions, roughly chopped
- 2 scotch bonnet or habanero peppers, seeded
- 6 cloves 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
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1
Make the jerk marinade: blend 4 roughly chopped scallions, 2 seeded scotch bonnet or habanero peppers, 6 cloves 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.
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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.
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3
Remove pork from marinade and thread onto metal or pre-soaked wooden skewers.
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4
Preheat grill to medium-high heat (about 400 degrees F). Lightly oil the grates.
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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.