Jerk Pork Roast

• 3 Scotch-bonnet peppers, seeded and chopped (see note), or other very hot chili peppers or chili sauce to taste
• 6 scallions, chopped
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 3 tablespoons vegetable oil
• 2 tablespoons dark rum
• 3 tablespoons ground allspice
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 4-pound boneless pork roast, tied

1. In the bowl of a food processor, combine the peppers, scallions, onion, garlic, oil, rum, allspice, cinnamon, nutmeg, salt and pepper.
2. Process until the mixture forms a smooth paste.
3. Place the roast on a nonreactive plate and, using a spatula, coat with the jerk sauce.
4. (Avoid touching the paste with your hands; the oil from the peppers can burn.)
5. Cover and marinate overnight.
6. When ready to cook, preheat the oven to 450 degrees.
7. Place the pork in a roasting pan fitted with a rack.
8. Roast for 15 minutes.
9. Lower the oven temperature to 350 and continue roasting until the pork is just barely pink at the center when pierced with the tip of a knife, about 40 to 50 minutes.
10. Remove the pork from the oven and allow to set, covered, for 15 minutes.
11. Slice thinly and serve.

scotch, scallions, onion, garlic, vegetable oil, dark rum, ground allspice, ground cinnamon, ground nutmeg, kosher salt, freshly ground black pepper, pork roast

Taken from cooking.nytimes.com/recipes/8043 (may not work)