Super-Hot Jerk Pork Shoulder with Spiced Pineapple Chutney
Pork shoulder is accompanied with a spicy chutney that features the flavors of Jamaica.
Serves: Serves 8
- 1 boneless pork butt or other boneless pork shoulder roast, about 5lb (2.25kg)
- Kosher salt and freshly cracked black pepper
- 2 tablespoons olive oil
- 1/2 red onion, peeled and diced medium
- 1/2 red bell pepper, cored, seeded, and diced medium
- 1 small or 1/2 large ripe pineapple, peeled and cut into 1/2in (1cm) chunks
- 2 tablespoons good-quality curry powder
- 1 tablespoon peeled and minced fresh ginger
- Pinch allspice
- 1/3 cup cider vinegar
- 2 tablespoons dark brown sugar
- Kosher salt and freshly cracked black pepper to taste
The jerk seasoning
- 1/4 cup cheap yellow mustard
- 1/4 cup red wine vinegar
- 1/4 cup roughly chopped scallions including green tops
- 3 habanero or Scotch bonnet chile peppers, chopped, including seeds and ribs
- 3 garlic cloves, peeled
- 3 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 tablespoons molasses
- Light a fire well over to one side of your grill, using enough coals to fill half a shoebox. When the fire has died down and the coals are covered in white ash, then you're ready to cook.
- Meanwhile, make the jerk seasoning: Combine the ingredients in a blender or food processor and purée.
- Dry the pork with paper towels, season generously with salt and pepper, and rub it all over with the jerk seasoning.
- Place the pork roast on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with the vents open one-quarter of the way and cook, adding a handful of fresh charcoal about every 30 minutes, until the pork is done (5-8 hours). To check for doneness, plunge a big fork straight down into the meat and try to lift it up off the grill-if the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
- While the pork is roasting, make the pineapple chutney: On the stove top, heat the oil in a large sauté pan over medium-high heat until hot but not smoking. Add the onion and bell pepper and sauté, stirring occasionally, until the onion is transparent (7-9 minutes). Stir in the pineapple, curry powder, ginger, and allspice and sauté, stirring occasionally, for about 3 minutes more. Add the vinegar and brown sugar, bring to a boil, lower the heat and simmer gently for 6-8 minutes, stirring occasionally to keep the mixture from sticking to the pan. When the chutney has thickened, remove the pan from the heat, season to taste with salt and pepper, and transfer to a serving dish. (The chutney can be made up to 5 days in advance, covered and refrigerated.)
- When the pork is done, remove it from the grill and allow it to cool slightly. When it is cool enough to handle, slice the meat and serve it with the pineapple chutney.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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