Jamaican Jerk Pork

• 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)

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

ground allspice, salt, ground black pepper, ground thyme, ground cinnamon, ground nutmeg, ground cloves, green onions, garlic, scotch bonnet peppers, onion, lemon, oil, soy sauce, malt vinegar, gingerroot

Taken from www.food.com/recipe/jamaican-jerk-pork-10467 (may not work)