For those of you that like it hot (this recipe is as hot as you want it)
6-8# pork roast
2 cups chicken broth
1 cup dark brown sugar
10-15 cloves of garlic
1/2 t ground cloves
2 oranges, juiced
1-8 scotch bonnet or habaenero peppers
1/2 cup freshly squeezed lime juice
15-20 scallions
1/2 T grated ginger
2 t each ground nutmeg and cinnamon
1 t orange zest
1/2 t coarsely ground black pepper
1/3 cup dark rum, preferably Jamaican
Preheat oven to 350 F. Score pork on either one side or the other, diagonally about 1/4" deep and inch apart. Place scored side up in the roasting pan. Add stock. Cover and bake until well done (1-1 1/2 hours). Remove from oven and allow to cool slightly. Remove pan juices
and set aside.
In a blender, combine remaining ingredients except rum. Blend and pour over the roast that you have returned to the roasting pan. Return to oven, uncovered and bake another 50 minutes, basting with liquid in pan. When done arrange pork on platter and keep warm.
Degrease reserved pan juices. In a medium sauce pan over high heat, reduce juices to 1/2 cup. Skim fat from roasting pan and add any juices remaining in pan to reduced stock. Add rum and cook over high heat, stirring constantly for 3 minutes. Strain and put into gravy boat so that guests can add their own to the meat. I will tell you that I have eaten this with 1 habenero and with 8. I can eat it either way. My wife could not. If you want to be able to appreciate this dish, try it with fewer peppers in it the first time. There is so much other than peppers in here to taste-layers of flavor! One of my favorite dishes!
Jamaican Jerked Pork
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