Reggaepork Recipes

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JAMAICAN OVEN JERK PORK SHOULDER



Jamaican Oven Jerk Pork Shoulder image

Use this recipe to make a simple version of Jamaican jerk pork shoulder, roasted in the oven. It's great for those who can't grill outdoors.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree     Lunch

Time P1DT6h15m

Number Of Ingredients 12

1/2 cup ground allspice berries
1/2 cup brown sugar (packed)
6 to 8 garlic cloves
4 to 6 Scotch bonnet chile peppers (trimmed and seeded, wear gloves)
1 tablespoons ground thyme (or 3 tablespoons fresh thyme leaves)
2 bunches scallions (green onions, greens included, trimmed and chopped into 2-inch pieces)
1 teaspoons ground cinnamon
1/2​ teaspoons ground nutmeg
2 teaspoons Kosher salt
Freshly ground black pepper (to taste)
2 tablespoons soy sauce (to moisten)
1 (6- to 9-pound) pork picnic shoulder roast

Steps:

  • Gather the ingredients.
  • Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor . Blend until smooth.
  • With a sharp knife, carefully score the thick fat of the pork shoulder into a diamond pattern, trying to not cut into the meat.
  • Press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered-gloves are encouraged for this process. Refrigerate any leftover sauce as long as it hasn't been in contact with the raw pork. It will keep for 4 to 5 weeks.
  • Place the pork in a roasting pan and cover with a lid, foil, or plastic wrap. Refrigerate to marinate at least 24 hours or for up to two days.
  • When ready to cook, let the pork sit at room temperature at least one hour or until it reaches room temperature. Then, preheat oven to 450 F.
  • Line a roasting pan with heavy foil and insert a roasting rack.
  • Roast pork uncovered for 30 minutes at this high heat, and then lower the temperature to 325 F.
  • Roast for an additional 3 to 4 hours. If you notice the crust starting to over-blacken, cover again with aluminum foil. The pork is done when an instant-read thermometer (inserted in the thickest part of the meat away from fat) reads 180 to 190 F.
  • Remove from the oven and rest for 30 minutes before carving.
  • Serve with your favorites sides and enjoy!

Nutrition Facts : Calories 1259 kcal, Carbohydrate 17 g, Cholesterol 367 mg, Fiber 2 g, Protein 96 g, SaturatedFat 32 g, Sodium 713 mg, Sugar 10 g, Fat 88 g, ServingSize 10 servings (10 portions), UnsaturatedFat 0 g

JAMAICAN JERK PORK



Jamaican Jerk Pork image

This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!

Provided by Diana Adcock

Categories     Pork

Time 18h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 green onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno)
1 medium onion, chopped
1 lemon, juice of
3 teaspoons oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon minced gingerroot
3 -4 lbs cubed pork butt (2 inch chunks)

Steps:

  • In a large bowl combine the first 7 ingredients.
  • Mix thoroughly.
  • In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
  • Blend until very smooth.
  • Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
  • Cover and stir or flip often.
  • Marinate for at least 8 hours.
  • Take out of the fridge 1 hour before grilling.
  • Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
  • Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

REGGAE PORK



Reggae Pork image

Make and share this Reggae Pork recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup lime juice
1/4 cup plus 2 tablespoons dark rum
1/4 cup pineapple juice
1 1/4 lbs pork tenderloin, trimmed and cut in 1/2 inch slices
8 ounces guava jelly
kosher salt and black pepper
olive oil

Steps:

  • Whisk the lime juice, 1/4 cup rum, and pineapple juice together. Add pork and marinate for 1 hour. While pork is marinating, warm the jelly and remaining rum together in a small saucepan. Remove from heat and set aside.
  • Remove pork from marinade and pat dry. Sprinkle with salt and pepper. Warm oil in a large saute pan, use just enough to cover the bottom of the pan. Cook pork for 3 minutes on each side, or until cooked through and lightly browned.
  • Drizzle pork with jelly mixture and serve.

Nutrition Facts : Calories 387.9, Fat 7.7, SaturatedFat 2.7, Cholesterol 93.6, Sodium 87.2, Carbohydrate 43, Fiber 0.7, Sugar 30.9, Protein 29.3

ROASTED GARLIC HERB RACK OF PORK



Roasted Garlic Herb Rack of Pork image

Roasted Rack of Pork is a show-stopping, holiday main dish crusted with garlic, fresh thyme and rosemary or use boneless pork loin for easy weeknight meals.

Provided by Sabrina Snyder

Categories     Main Course

Time 1h40m

Number Of Ingredients 7

4 pounds bone-in pork rib roast (, frenched)
2 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 tablespoon fresh thyme (, minced)
2 teaspoons fresh rosemary (, minced)
4 cloves garlic (, minced)
2 tablespoons olive oil

Steps:

  • Heat oven to 325 degrees.
  • Season pork with salt, pepper, thyme and rosemary, garlic and olive oil.
  • Place rack in a roasting pan fat side up (resting on the chin bone). Cook for 90 minutes or to an internal temperature of 145 degrees.
  • Remove from oven and let rest 15 minutes, covered loosely with foil before serving.

Nutrition Facts : Calories 322 kcal, Carbohydrate 1 g, Protein 30 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 278 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY GARLIC GINGER GLAZED STICKY PORK



Easy Garlic Ginger Glazed Sticky Pork image

Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.

Provided by Rebecca Lindamood

Categories     Main Dish

Time 25m

Number Of Ingredients 9

1 1/2 pounds boneless (center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon canola or peanut oil (plus extra if necessary)
5 cloves garlic (peeled and minced or pressed through a garlic press)
2- inch knob of fresh ginger (grated)
1/2 cup mild honey
2 tablespoons to 1/4 cup sriracha or chili garlic sauce
1 tablespoon rice wine vinegar or white wine vinegar

Steps:

  • In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
  • Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
  • Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
  • Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

Nutrition Facts : Calories 269 kcal, Carbohydrate 25 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 723 mg, Sugar 24 g, ServingSize 1 serving

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