This recipe is a spin off from a recipe from Edward Lee's cookbook. He makes delicious pork curry pies. We loved the pie vehicle and decided on jamaican flavors. Our main ingredients are beef shank, scotch bonnet peppers, pimento berries and onion.
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At the end of the summer we are doing a whole pig roast. To practice we have been cooking different cuts of the pig to see how they cook while being smoked. The traditional way to make Jamaican jerk pork is to take the bone off the shoulder. Jamaican jerk seasoning is really hot so use as many peppers as you think you can handle. We thought that by removing the bone the cooking time would be shorter but to be safe I would say cook for at least 8 or 9 hours.