Jerked Pork

• 6 pounds pork shoulder
• 8 each scallions, spring or green onions finely chopped
• 1 each onions finely chopped
• 4 each garlic minced
• 2 each scotch bonnet chile peppers seed, devein and finely chop
• 2 teaspoons thyme minced fresh
• 1 teaspoon salt
• 1 teaspoon brown sugar, light
• 1 teaspoon allspice ground
• 1/2 teaspoon nutmeg ground
• 1/2 teaspoon cinnamon ground
• 1 teaspoon black pepper
• 2 teaspoons apple cider vinegar
• 1/2 cup vegetable oil

1. Combine all of the marinade ingredients 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 arund the pan to roide indirect heat.
6. Brush the meat with te marinade as often as possible for about 1 1/2 hours.
7. Remove the pork to a chopping board ndchp, wih a cleaver, into 1-inch pieces.
8. Serve with Pickapeppa Sauce and grill roasted sweet potatoes or yams.

pork shoulder, scallions, onions, garlic, scotch bonnet chile peppers, thyme, salt, brown sugar, ground, nutmeg ground, cinnamon ground, black pepper, apple cider vinegar, vegetable oil

Taken from recipeland.com/recipe/v/jerked-pork-36648 (may not work)