Jerk-Style Demi Rack o'Pork with Stuffed Punkins

caliking · December 2013

Fished out half of a rack o'pork from the freezer and decided to cook it jerk style based on a Chris Lilly recipe for jerk pork shoulder.

The jerk paste/marinade was made of green onions, EVOO, salt, pepper, allspice, thyme, nutmeg, cinnamon, ginger, scotch bonnets, and lotsa garlic.

Marinated the pork for about 4hours. Then lit the egg and prepped the turkey stuffing for the mini pumpkins. Turkey, onions, mini peppers, tomato, peri-peri rub (courtesy of @double ) and cilantro.

Cooked the turkey stuffing (basically like Indian keema) first in the CI skillet.

Threw on the pork. Raised with a water pan below, 350°F. Added on the stuffed pumpkins about 45mins later.

Another 45mins later it was ready to be pulled, rested, and plated. I made a sauce out of reserved jerk paste, butter, and white wine.

Turned out awesome. Will definitely add the pumpkins to the regular rotation. The jerk sauce and marinade was fiery but bright, and was very tasty. Despite the pork being cooked to 165°F (no med-rare meat until SWMBO downloads the baby), it was very tender. Next time, i would probably cook it with a butt, and give it a sear at the end to char the marinade paste a bit and give it a deeper flavor. Overall though, it was a big hit.

double · December 2013

Looks fantastic!

henapple · December 2013

Damn...you've reached VI levels with the cook and pics.

caliking · January 2014

Thanks, double. I really like the flavor of the peri-peri rub.

@henapple - that's a real compliment! I'm in the market for a DSLR, so maybe I can eventually take nicer pics. The cell phone is always handy, but the colors often look goofy. And the coals always look purple!

Griffin · January 2014

Damn!! Tasty looking dinner!

Jerk-Style Demi Rack o'Pork with Stuffed Punkins

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