Jamaican Jerk Pork

Jamaican Jerk Pork

INGREDIENTS

2lb Pork leg or loin 

2 tbsp Busha Browne's Jerk Seasoning

1 tsp Busha Browne's Pukka Hot Pepper Sauce

1 inch Fresh Jamaican ginger-root, grated

3 Garlic cloves, minced

1/2 tsp Salt 

2 tbsp Best quality cooking oil

DIRECTIONS

1. Combine the Busha Browne's Jerk Seasoning and Busha Browne's Pukka Sauce with grated ginger-root, minced garlic, salt and oil. Rub into pork. 
2. Marinate overnight in refrigerator. 
3. Prepare and light grill or barbecue 3 to 4 hours before meal at which pork is to be served.
4. Allow coals to burn down until coated with grey ash. 
5. Remove pork from refrigerator, reserve the marinade, and place pork on greased grill, or on a spit over the fire. 
6. Cook slowly, turning and basting every 10 minutes until juices run clear. 
7. Remember that pork should be cooked until well done. 
8. Time will vary according to thickness of joint. cooking suckling pig, time will be reduced. Skin should be crisp. To serve; cut jerk pork into bite size pieces. Serve 6.