OVEN JERK PORK
INGREDIENTS
- 1 • (6lb)
- 2 tablespoons • spicy jerk marinade
- 1 teaspoon • salt,
- 1 teaspoon • black pepper
- 1 teaspoon • ground sage
- 1 teaspoon • Caribbean sazon
- 1 teaspoon • garlic powder
- 1 teaspoon • onion powder
- 1 teaspoon • smoked paprika
- 1 teaspoon • ground all spice
- 1 teaspoon • combination ground ginger, cinnamon powder, ground nutmeg
- 1 tablespoon • liquid smoke
- 3 cups • ¾ and tbsp hot water
- 1 teaspoon • olive oil
- 1 • for cleaning meat
- INGREDIENTS FOR SAUCE
- 1/8 cup • ketchup
- 4 tablespoons • mustard (I use spicy brown mustard)
- 4 tablespoons • (agave syrup)
Instructions
In a large bowl filled with water, squeeze lime juice on meat, and clean. Rinse. In a bowl combine all the dry ingredients and mix well to combine. Using the tip of a knife, poke holes into meat on all sides. Pour olive oil on baking dish and later, put meat in baking dish season meat well with dry ingredients, add jerk marinade and liquid smoke and rub well into meat. Cover and marinate for at least two hours, overnight preferably. Preheat oven to 350, add the 3/4 hot water around the bottom of the pan, cover with foil and bake for 90 minutes, remove and base meat for 6 minutes. Cover and put back in for 1 hour. Remove from oven, remove pork shoulder from pan, and set on cutting board. Add 4 tbsp hot water in the baking dish with all the jerk marinade and juice left behind, use a spatula and deglaze pan best as you can, then add ketchup, mustard and agave syrup, use the spatula and combine, put back in the oven for 5 minutes. In the meantime, slice meat.
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