Jerk Pulled Pork With Banana Salsa Food

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.

SLOW COOKER JERK PULLED PORK SANDWICHES

Steps:

• Sprinkle the pork all over with salt and pepper. Transfer to a 6- to 8-quart slow cooker insert. Add the Jamaican Style Jerk Cooking sauce, vinegar, onions and garlic. Cover and cook on low for 8 hours.
• Remove the pork from the slow cooker and strain the cooking liquid into a small saucepan. Bring the cooking liquid to a boil and then lower to a simmer and cook until reduced by about half.
• Meanwhile, shred the pork with a fork. Add the reduced cooking liquid to the shredded pork and season with salt and pepper.
• Serve the pulled pork on potato rolls with coleslaw, mango chutney and sweet potato chips on the side.

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.

JERK PULLED PORK WITH BANANA SALSA

Steps:

• The day before, mix the sea salt and 200g of the sugar in a large food bag. Add the pork and coat it well, then leave it in the fridge overnight.
• The next day, remove the pork and wipe the meat down with kitchen paper to remove any excess sugar or salt. Rub 3 tbsp of the jerk spices all over and sit the meat on a rack, in a roasting tin. Leave to marinate a little in the fridge, then 30 mins before you start cooking, bring it out to room temperature.
• Heat oven to 140C/120C fan/gas 1. Mix together the remaining 100g sugar with the pineapple juice, the remaining jerk spices and treacle, and rub half over the pork. Pour the other half into the tin and roast for 6 hrs. Baste the meat with the juices and roast for 1 hr more until the outside is charred and the inside tender. Rest the pork on a platter for 20 mins and pour any juices from the tin into a fat-separating jug.
• Put the diced banana in a bowl with the onion. Stone, peel and dice the avocados and add these, too. Mix in the lemon and lime juice, chillies, coriander stalks and leaves, and some seasoning.
• Heat the black beans in a microwave, and warm the tortillas following pack instructions. Add a couple of forks to the pork for shredding, discard the fat from the tin juices, and serve the rest alongside for pouring. Serve the pork with the wraps, beans, banana salsa, yogurt and shredded lettuce, if you like.

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN

Steps:

• Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
• Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
• Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

JERK PULLED PORK WITH BANANA SALSA

Steps:

• The day before, mix the sea salt and 200g of the sugar in a large food bag. Add the pork and coat it well, then leave it in the fridge overnight.
• The next day, remove the pork and wipe the meat down with kitchen paper to remove any excess sugar or salt. Rub 3 tbsp of the jerk spices all over and sit the meat on a rack, in a roasting tin. Leave to marinate a little in the fridge, then 30 mins before you start cooking, bring it out to room temperature.
• Heat oven to 140C/120C fan/gas 1. Mix together the remaining 100g sugar with the pineapple juice, the remaining jerk spices and treacle, and rub half over the pork. Pour the other half into the tin and roast for 6 hrs. Baste the meat with the juices and roast for 1 hr more until the outside is charred and the inside tender. Rest the pork on a platter for 20 mins and pour any juices from the tin into a fat-separating jug.
• Put the diced banana in a bowl with the onion. Stone, peel and dice the avocados and add these, too. Mix in the lemon and lime juice, chillies, coriander stalks and leaves, and some seasoning.
• Heat the black beans in a microwave, and warm the tortillas following pack instructions. Add a couple of forks to the pork for shredding, discard the fat from the tin juices, and serve the rest alongside for pouring. Serve the pork with the wraps, beans, banana salsa, yogurt and shredded lettuce, if you like.