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Jamaican jerk sauce traditionally includes allspice and Scotch bonnet peppers. Its mix of piquant flavors has deep roots in West Africa. Wherever the Caribbean diaspora spread across the globe, Jerk cooking and seasoning followed along. This recipe was inspired by the flavors and rhythms of Brooklyn’s vivacious Caribbean communities.
Yield:12-14 Servings
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24-28 potato slider rolls
5 1/2-6 pound bone-in pork shoulder roast, (Boston Butt), excess fat trimmed to 1/4-inch thickness
1 large hickory wood chunk, soaked in water for at least 30 minutes
For the Rub:
3 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons ground allspice
1 teaspoon ground thyme
1 tablespoon kosher sal
For the Sauce:
4 green onions, chopped
2 garlic cloves
1-inch piece peeled fresh ginger
1/2-1 scotch bonnet pepper, seeded (WEAR RUBBER GLOVES WHEN HANDLING)
1 1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
1/2 cup packed dark or light brown sugar
1 (6-ounce) can tomato paste
1/3 cup cider vinegar
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
3 tablespoons water
1 teaspoon kosher salt