Bark! Bark! Let’s Jerk some Pork.

RhumAndJerk

I left myself with a standard dilemma, defrosted meat and no time to cook it. On Monday, I pulled a whole 2 lb. pork cutlet (sirloin?) out of the freezer intending on roasting it with garlic and rosemary. It is a flavor that has been on my mind for quite some time. [p]The problem arose late Wed night when I realized that I had to use the now two-day thawed pork but may not be able to cook the pork until Friday due a Thursday baseball game. The solution in my mind was simple, if I applied some Jerk marinade to the fresh pork I could actually let it sure for two days with out worrying about the fresh pork spoiling. I grabbed the Mrs. Dogs Jerk marinade and some Cruzan dark rum a put everything in a Ziploc. [p]Forward to last night, I actually left work a little early to see if I had time to cook the meat before attending the game. My wife had my medium BGE already fired up and ready to go and she was starting a quick side of rice and pigeon peas.[p]I put the pork roast on at 350 flipping it every 15 minutes. I had the polder set at 155 and within an hour, we were eating some mighty fine Jerk pork with rice and peas and sweet corn. My daughter and I left on time and were a able to be in our seats for the first pitch. We proceeded to watch the hit fest between Cleveland and the White Sox’s. Unfortunately, the Tribe lost but we had great jerk pork before hand.[p]Guess what leftovers I am having for lunch today. HA! All of you that have eat a lunch cooked on anything other than a BGE today, I feel for you. [p]Enjoy and drink some rum!
RhumAndJerk

J Appledog

You made my day, Michael!