The wife and I really love jerk chicken and jerk pork. We have a recipe that we've been using for some time now. I even went so far as to get Scotch Bonnet seeds from the Ministry of Agriculture in Jamaica. While the wife prefers jerk chicken, my favorite is jerk pork. This go round I decided to try a pulled pork rather than cooking and slicing like we usually do.
The pork shoulder was marinated overnight in the sauce. Next day I pulled it and let it rest on the counter while I cleaned out the burn pot on my Traeger. Once all was said and done, the roast went onto a preheated grill.
Give it more than a few hours of smoke (7ish or so) and it's looking good.
It was getting later in the evening so and the IT was still hovering around 150ish, so I pulled it off the grill and put it in a brownie pan. I added the reserved sauce to it, covered it and set the oven to 250f to finish. I pulled it at an IT of 200f and let it rest covered.
I could have probably left it to hit 205f since I had a few pieces that weren't as easy to pull as others. I added the meat to the juice and covered it before going to bed.
The next day jerk pork sammies were on the menu! Chop up some onion, yellow, red and orange bell pepper. give them a quick saute in olive oil and sprinkled with pepper.
Lightly toasted the hoagie roll and melted some cheese. Pile it high with pulled pork and veg.
Close it up, give it a slice so you have somewhere to start the first bite and have at 'er!
The pork shoulder was marinated overnight in the sauce. Next day I pulled it and let it rest on the counter while I cleaned out the burn pot on my Traeger. Once all was said and done, the roast went onto a preheated grill.
Give it more than a few hours of smoke (7ish or so) and it's looking good.
It was getting later in the evening so and the IT was still hovering around 150ish, so I pulled it off the grill and put it in a brownie pan. I added the reserved sauce to it, covered it and set the oven to 250f to finish. I pulled it at an IT of 200f and let it rest covered.
I could have probably left it to hit 205f since I had a few pieces that weren't as easy to pull as others. I added the meat to the juice and covered it before going to bed.
The next day jerk pork sammies were on the menu! Chop up some onion, yellow, red and orange bell pepper. give them a quick saute in olive oil and sprinkled with pepper.
Lightly toasted the hoagie roll and melted some cheese. Pile it high with pulled pork and veg.
Close it up, give it a slice so you have somewhere to start the first bite and have at 'er!
