Rotisserie Jerk Pork.
I love Jerk all year round, but there is something about the warm spices of Jerk that makes me appreciate it even more in the fall. The complex flavours are a well-balanced marriage of warm spices, a touch of heat, sweetness, and acidity. There is no shortage of ingredients for the dry rub and even more for the sauce, so be prepared to raid your spice drawer and fridge!
Rotisserie pork roast is one of my favourite things to cook on the grill. The meat is insulated from the direct heat by the fat on one side and the bones on the other. As the juices begin to run, the spinning roast bastes itself and it comes off the grill, tender & juicy on the interior and there is so much flavour built up on the crispy exterior.
When I go to a Jamaican restaurant, I typically order jerk with rice & peas, oxtail gravy, and slaw. It is a rich and utterly delicious combination. But at home, I like to balance the jerk with fresh, bright flavours. Served here with a crisp apple fennel slaw and a spicy dill pickle potato salad. #ChefsKiss
When I make Jerk, I always double the sauce recipe, then use it on everything for the next week! It is obviously delicious on chicken (whole, breasts, legs, or wings). But try brushing it on a burger. Tossing shrimp in the sauce, then grilling or searing. Also amazing on you favourite roasted or grilled veggies.
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Cheers! James and Elaine
Rotisserie Jerk Pork
- 1 bone-in pork roast 4-6 bones
Dry rub ingredients:
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon freshly ground pepper
- ½ teaspoon salt
- 1 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- 1 teaspoons ground ginger
Jerk sauce Ingredients:
- 3 sliced scotch bonnet peppers
- 1 tablespoon dried thyme
- 1 tablespoon ground allspice
- 4 garlic cloves chopped
- 2 small onions chopped
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ¼ cup olive oil
- ¼ cup soy sauce
- Juice of half a lime
- ½ cup orange juice
- ½ cup white vinegar
- Using the rotisserie burner and one or two bottom burners, preheat the grill to 400°F (low to medium low on the rotisserie burner).
- Lightly score the fat on the pork roast in an diamond pattern without cutting into the meat.
- Mix all the dry rub ingredients together, then coat the pork roast liberally on all sides/ends.
- Thread the pork onto the rotisserie rod and secure tightly with the forks.
- Carefully place the rotisserie rod onto the grill and turn on the rotisserie.
- Place a sheet pan or foil tray directly under the roast to catch the drippings and avoid flair ups.
- Close the lid and cook the roast at 400°F for 40 to 45 minutes until browned and beginning to slightly char (check every 10 minutes and adjust temperature as required.)
- While the pork cooks, make the jerk sauce. Add all the sauce ingredients into a food processor or blender and blitz until mostly smooth.
- Once the roast has browned, baste it well with the sauce. Lower the heat to 350°F by turning down or off the bottom burners, allowing the rotisserie burner to continue to crisp up the pork.
- Close the lid and cook for 25 to 30 minutes, basting with more jerk sauce every 10 minutes.
- When the internal temperature reaches 135°F, turn off all the heat, leave the lid open and let the roast continue to rotate for 10 minutes.
- Transfer the roast to a carving board, remove the rotisserie rod and forks and allow to rest 10 minutes before carving.
- Slice and serve individual bones as portions.
- Serve with remaining sauce for spooning over the pork.
- Pairs beautifully with apple fennel slaw and spicy dill pickle potato salad.