Jamaican Jerk is a direct descendant of Arawak and Taino Indian smoked meats. Smoking on the grill cooks the meet extremely slowly, which is the secret to jerk. It’s often made with pork, but is also good with chicken. In Jamaica, branches of allspice trees are thrown on to smoke the meat.
- 2 kg pork shoulder (in one piece)
- ½ Jerk Marinade recipe
- 2 cups wood chips for smoking (mesquite, maple, apple)
Marinate the meat between 12-24 hours.
Soak the wood chips in water for a few hours.
Light the barbecue and make a low flame. Push it to one side of the grill.
Put the drained meat in the grill, across from the direct heat. Set the marinade aside.
Throw on the wood chips.
Cook very slowly (around 4 hours), with the cover closed.
At regular intervals, turn the meat and baste with the marinade. Throw a few wood chips on as well.