Jamaican Loaded Baked Sweet Potatoes With Pulled Pork And Mango Rum Salsa Food

JAMAICAN LOADED BAKED SWEET POTATOES WITH PULLED PORK AND MANGO RUM SALSA

Steps:

• Heat oven to 400°F. Line rimmed cookie sheet with foil; spray with cooking spray. Place sweet potatoes on cookie sheet, and poke all over with fork. Bake 1 hour to 1 hour 15 minutes or until completely tender when pierced all the way through with knife. Cool about 10 minutes or until easy to handle.
• Meanwhile, in small bowl, stir together brown sugar, lime juice, rum and gingerroot until brown sugar dissolves. Add jalapeño chile, onion and mango; toss to coat. Stir in cilantro; cover and refrigerate.
• In medium microwavable bowl, mix pork, olive oil and jerk seasoning. Microwave uncovered on High 1 to 2 minutes or until steaming hot.
• Cut open sweet potatoes. Using fork, mash up the flesh of each potato in their jackets. Divide salt among potatoes, and stir in with fork. Divide pork mixture, salsa, then cheese among the 4 potatoes.

JAMAICAN JERK PORK

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

GRILLED JAMAICAN JERK BONELESS PORK WITH ROASTED BANANA MANGO SALSA

Steps:

• Preheat oven to 350 degrees F.
• Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.
• After 45 minutes have passed, rub the meat with the olive oil, put on a baking sheet, and bake for 45 minutes. Let rest for 10 minutes.
• On another baking sheet, roast the bananas until they begin to caramelize, about 25 minutes. Set aside and let cool.
• In a bowl, combine the mango, jalapeno, red onion, lime juice, cilantro, and bananas.

JAMAICAN JERK PORK

Steps:

• Place the pork in a large bowl or in a zip-top bag set inside the bowl. In a large measuring cup, combine all the brine ingredients with 3-1/2 cups water. Stir until the salt and sugar dissolve. Pour the brine into the bag with the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 2 and up to 6 hours.
• In a blender, purée the garlic, chiles, onion, orange juice, vinegar, olive oil, soy sauce, allspice, thyme, salt, lime juice, brown sugar, ginger, pepper, cinnamon, and nutmeg. Stir the rum and molasses into 1 cup of the mixture and reserve for basting. Remove the pork from the brine and pat dry. Discard the brine. Use a fork or the tip of a sharp knife to poke holes all over the pork. Return to the bag or bowl. Pour the remaining marinade over the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 8 and up to 24 hours.
• Prepare a grill for indirect cooking over medium-low heat (300°F to 325°F) following the directions below. Remove the pork from the marinade and place on the cool side of the grill, fat side up. Cover the grill and cook for 2 hours. Using a silicone brush, baste the pork with the reserved basting liquid every 30 minutes until it's used up. Continue cooking until tender when pierced with a fork and an instant-read thermometer registers 190°F in the center, another 5 to 6 hours, checking the temperature on the grill. Transfer the pork to a cutting board. Let it rest until cool enough to handle. Remove teh pork from teh bone, cut into 2-inch chunks, and serve.

JAMAICAN GRILLED SWEET POTATOES

Steps:

• Prehat grill for 5 minutes.
• In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well.
• Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
• Melt the rmaining butter and brush both sides of cut potato slices.
• Grill for 8 to 10 minutes or until tender.
• Spoon the molasses mixture evenly over cooked potato slices and serve.
• When preparing outside, I use my pizza crisper pan to place sweet potatoes on and baste them lightly with sauce during cooking process.