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Showing posts from September 8, 2013

3 Day Jerk Pork!

Ric Orlando’s 3 Day Jerk PorkWe will be serving this at Olanafest, Saturday, June 21st! Come try! 
Jerk is a native Jamaican concoction.It has been used for hundreds of years as a seasoning, tenderizer and preservative.A good Jerk is like a sophisticated Teriyaki.If you examine it that way, it becomes one of the best all purpose items in your fridge. Use the dense “mud” from the settled ingredients for some good deep heat and a real island jerk flavor.Skim some of the liquid from the top and mix with a touch of pineapple juice for a mild but full flavored shrimp or snapper marinade.Add some to prepared mayo and watch that turkey sandwich dance! Serves 6 with leftovers Ricter heat scale-6-7, but variable according to your taste 1 6 lb fresh hamor pork shoulder
DAY ONE: Brining BRINE RECIPE 1 gallon water ¾ cup kosher salt ¼ cup molasses ¼ cup sugar 4 thyme sprigs splash of hot sauce 1 small onion, peeled and sliced 2 tbs ground allspice 1 cinnamon stick Dissolve all ingredients and pour over pork, ra…