Jerk Pork

Instructions

1. Prepare the marinade
   In a food processor, combine scotch bonnet peppers, green onions, garlic, ginger, thyme, allspice, brown sugar, soy sauce, oil, cinnamon, salt, black pepper, and lime juice. Pulse until a thick paste forms. If too thick, add a tablespoon of water at a time until desired consistency is reached.
2. Marinate the pork
   Place pork chunks in a large bowl or ziplock bag. Pour the marinade over the pork and massage it in, ensuring all pieces are evenly coated. Cover or seal and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Prepare for cooking
   Remove the pork from the refrigerator 30 minutes before cooking to allow it to come to room temperature. If using a grill, prepare it for indirect heat at 275°F (135°C). If using an oven, preheat to 275°F (135°C).
4. Slow cook the pork
   Place the marinated pork on the grill away from direct heat or in a roasting pan in the oven. Cook slowly for about 3 hours, turning occasionally, until the pork is tender and reaches an internal temperature of 195°F (90°C).
5. Crisp the exterior
   For the final 15-20 minutes, increase heat to 400°F (200°C) or move to direct heat on the grill to create a crispy exterior. Watch carefully to prevent burning as the sugar in the marinade can caramelize quickly.
6. Rest before serving
   Remove the pork from the heat and let it rest, tented with foil, for 15-20 minutes before slicing or shredding. This allows the juices to redistribute for maximum flavor and tenderness.