Sweet And Spicy Jerk Pork Food

SWEET AND SPICY JERK RIBS

Steps:

• Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.

SWEET AND SPICY SHREDDED PORK

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder.
• Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder.
• In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level.
• When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving.

SWEET AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

SWEET N SPICY STUFFED PORK CHOPS

Steps:

• In a small bowl, combine jerk seasoning (you can vary the amount based on how spicy you like your food and how thick of a "crust" you want on your pork chop), cinnamon, garlic powder, salt, pepper, red pepper, soy, vinegar and oil.
• Rub inside pocket of each chop with a small amount of this mixture. Rub outsides of chops with mixture generously. At this point you can continue with the recipe or refrigerate for a couple of hours to allow flavors to permeate the chops. I leave them uncovered in the fridge so the crust will dry out a bit.
• Preheat grill for high and direct heat (we love charcoal and will sometimes add soaked applewood chips for more flavor). Allow chops to come back to room temperature if you refrigerated them. Rub inside of chop lightly with some brown sugar and more heavily crust the outside with brown sugar.
• Open chops and grill for 2-3 minutes (cooking the INSIDE pocket of the chop) Remove from grill and stuff each with 2 slices of cheese and 2-3 slices of tomato. Secure chop closed with toothpicks or skewers that have been soaked in water.
• Grill each side of pork chop for an additional 3-4 minutes depending on thickness of chop and how well you like your chops done. You may pat a bit more brown sugar on as you flip to give even more of a glaze to the chop.
• Allow chop to stand for a couple of minutes once done grilling as they will continue to cook and redistribute juices.