Jerked Pork

• 6 lb. pork shoulder
• 8 scallions, finely chopped *
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 Scotch bonnet peppers **
• 2 tsp. minced fresh thyme
• 1 tsp. dried thyme, crushed
• 1 tsp. salt
• 1 tsp. raw cane sugar
• 1 tsp. light brown sugar
• 1 tsp. ground allspice
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1 tsp. freshly ground black pepper
• 2 tsp. cider vinegar
• 1/2 cup vegetable oil

1. Combine all ingredients, except pork, in a large bowl.
2. Place the pork in a roasting pan and coat with the marinade.
3. Cover and refrigerate 4 hours or preferably overnight.
4. Prepare a charcoal grill.
5. When the coals glow dusty red, push the coals to the sides and place a foil drip pan in the center arraning the coals around the pan to redirect heat.
6. Place pork on the grill.
7. Brush the meat with the marinade every five minutes and cook for 1-1/2 hours.
8. Remove the pork to a cutting board and chop into 1-inch pieces with a cleaver.

pork shoulder, scallions, onion, garlic, scotch, thyme, thyme, salt, cane sugar, light brown sugar, ground allspice, ground nutmeg, ground cinnamon, freshly ground black pepper, cider vinegar, vegetable oil

Taken from www.foodgeeks.com/recipes/12337 (may not work)