Caribbean Jerk Pork Picnic

• 1 or 2 scotch bonnet or habanero peppers, seeded
• 1/2 cup diced onion
• 1 green onion, diced
• 1 garlic clove, minced
• 1/2 tablespoon salt
• 1 teaspoon ground allspice
• 1 teaspoon black pepper
• 3/4 teaspoon dried thyme
• 1/4 teaspoon ground ginger
• 1/4 cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon vegetable oil
• 1 5- to 6-pound pork picnic
• 2 cups Memphis-style championship red sauce (page 220)
• 2 tablespoon reserved jerk paste

1. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
2. Put all the jerk paste ingredients, except for the oil, into a food processor.
3. Run the processor while adding the oil slowly until a smooth paste forms.
4. Reserve 2 tablespoons of the jerk paste for the dipping sauce.
5. Rub the pork picnic all over with the remaining jerk paste.
6. When the heat reaches 250F, place the pork picnic in the cooker, close the lid, and cook over indirect heat for 7 to 8 hours, until the internal temperature of the pork reaches 190F.
7. Continually monitor the grill temperature and add hot charcoal or wood coals as needed, to maintain the cooker temperature of 250F.
8. Remove the pork to a cutting board and let it rest for 20 minutes.
9. In a saucepan, combine the barbecue sauce and reserved jerk paste and bring to a simmer over medium heat.
10. Reduce the heat to low and simmer for 10 minutes.
11. Slice, pull, or chop the cooked meat into bite-size pieces and serve drizzled with the sauce or pass the sauce on the side.
12. Indirect heat
13. Hickory, Pecan, Oak

scotch bonnet, onion, green onion, garlic, salt, ground allspice, black pepper, thyme, ground ginger, cinnamon, ground nutmeg, vegetable oil, red sauce, paste

Taken from www.epicurious.com/recipes/food/views/caribbean-jerk-pork-picnic-377263 (may not work)