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Jerk Pork with Jamaican Rice

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Ingredients

Scale

Jerk Pork

  • 3–4 lb. pork shoulder
  • couple tablespoons of Penzey’s Jerk pork seasoning
  • 2 teaspoons cayenne pepper or some hot sauce
  • 4–5 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 3/4 cup orange juice
  • Juice of 1–2 limes

Jamaican Rice

  • 5 slices bacon, chopped
  • 1 cup onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup celery, chopped
  • 1 teaspoon thyme
  • 1/8 teaspoon crushed red chiles
  • 2 cups white rice, uncooked
  • 1 can diced tomatoes
  • 1 can kidney beans
  • 2 cans coconut milk
  • salt and pepper to taste

Instructions

Jerk Pork

  1. Mix all marinade ingredients together in a small bowl. Make several X’s on the fat side of the pork shoulder. Pour marinade over pork. Cover and refridgerate.
  2. Marinate it for several hours or overnight.
  3. When ready to cook, preheat oven to 450 degrees. Cook pork uncovered for 20 minutes at 450 degrees. Lower oven to 325 and cook for 3-4 hour or until pork is fork tender. Shred or slice up and serve over rice.

Jamaican Rice

  1. In a large skillet, brown the bacon and remove from pan. Save 1/4 cup bacon grease and saute onions, pepper, and celery until tender. Add thyme and crushed red chiles, stir well. Add tomatoes, uncooked rice, and kidney beans. Add coconut milk and a little water (about 1/2 cup). Bring to boil and then turn down heat to medium low.
  2. Cover and simmer for 20-25 minutes or until rice is tender.

Find it online: https://prairiecalifornian.com/jerk-pork-jamaican-rice/