Jerk Pork

[Qjuju]

I haven't been posting too much over here, but I have been lurking and listening to the pod casts. Suffice it to say I have realized that I truly appreciate the expertise here and the sense of humor that runs through many threads.

I thought I would share a recent cook as the Jerk turned out quite tasty. Not quite as hot as I thought, but a really nice spice and a complex flavor too.

The marinade ingredients...

Can't have Jerk without some Habs... 1 pound that is!

Into the marinade for a flavorful soak...

On the cooker...

After about 4 hours at 300 or so it reached 195... Great crust.

We served it with a little slaw & some re-fried red beans and rice...

Thanks for looking...
Juju

 

[bigwheel]

Looks mighty tasty. Now what cut of pork are we cooking here? Looks like all them habs would light a person plumb up but guess not.

 

[Captain Morgan]

yeppers, like Bigwheel, I'd like to know what that was.

a loin that was split open?

 

[Qjuju]

Its a boneless butt... I cut horizontally and opened it like a book.

 

[ScottyDaQ]

Looks great!
Your photo host is doing a crappy job with your pics. They're way compressed. I'd like to see them embedded in 1024x768 w/o the BS.

 

[bigwheel]

Well I think we just found Jack the Ripper here Fine surgery on the butt.

 

[bbquzz]

It all looks great!