For Sale Meat!!!
Earlier this week I scored a major deal at the grocery store, I paid 9 bucks for an original $16 piece of meat!!! Yippee!!!
I ended up getting a huge bag of honey coated pecans, enough to last me the rest of the week which is quite expensive, but I didn’t care because 7 of those dollars were saved on this pork shoulder ( I guess the cats out the bag that I’m extremely cheap. Oops)
I know my enthusiasm over a piece of meat may be a bit much, seems these days I’m getting more excited about a score at the grocer than the department store, honestly speaking, if you see me on a daily basis, you would think all I owned were an assortment of tired cargo pants, a pair of raggedy Tom shoes and a vest a really bad-looking and distressed vest! :/
Yeah so I just got all off topic, and I’m not sure how, but don’t judge me off my recent decline collapse in style, what’s more important are my culinary inhibitions which have been greatly appreciated around these part and I’m sure you will appreciate this one too!
Jerk Pulled Pork BBQ
Now I’m not into dethroning anyone but this recipe may give the current BBQ Pulled Pork King (my dad) a run for his money! This was juicy, tender and beautifully seasoned.
The one I’m giving to you today is the Jerk Pulled Pork BBQ Tacos, ump hmm and they were perfect.
The Jerk Pulled Pork Tacos paired with traditional red beans and rice makes a perfect meal with classic Jamaican flavors.
I personally like the strong taste of aged white cheddar on a taco with the sweet and tangy pulled pork. Plus a quality Pico de Gallo is awesome.
I use 1 tomato, one small onion, cilantro, lime juice, a drop of honey and sprinkle of cayenne pepper.
Plus avocado never hurt a thing, so of course I included them on my tacos.
There’s so much meat, you can put out a bunch of random ingredients and have a taco party.
One more thing, always pick quality tortillas (homemade are the BEST) they really can be the deciding factor in whether a taco is OK or GREAT!
Get red beans and rice recipe here!
- Marinade
- 3 Tablespoons Jamaican Allspice
- 2 teaspoon cinnamon
- ¾ cup brown sugar
- 1 ½ Tablespoons Kosher salt
- 2 Tablespoons freshly chopped thyme
- 1 Tablespoon Scotch Bonnet Pepper Sauce
- 7.5-8 lb. Pork Shoulder (adjust ingredients for size, I used a 7.8 lbs shoulder this time)
- Jerk Sauce
- 1 cup Brown sugar (not packed)
- 3 Tablespoons Soy sauce
- 1 Tablespoon liquid smoke
- 1-3 tablespoons Scotch bonnet sauce (depends on how spicy you like it)
- 2 Tablespoons Jamaican all spice
- 4 Tablespoons Butter
- ¾ cup Ketchup
- ¾ cup water
- 2 teaspoons Cinnamon
- 1 teaspoon nutmeg
- ¼ cup chopped thyme
- Mix all ingredients.
- Rub the marinade all over the meat and cover tightly with plastic wrap.
- Let the shoulder marinate for at least 2 hours, I usually prepare mines the night before I go to bed.
- When shoulder is finished marinating, take plastic wrap off.
- Heat oven to 325ᴼ
- Wrap meat tightly with aluminum foil.
- Place wrapped shoulder in a roasting and place top over aluminum wrapped meat.
- Bake at 325ᴼ for 5.5 hours
- I set the timer and let the meat sit until the ovens cooled a bit.
- For Sauce
- Mix everything except water in a pot and melt.
- When everything is melted and well incorporated add the water and mix.
- Pour over pulled pork and mix it up!
- To cook overnight set cook time on oven and when the 5.5 hours are finished the oven will turn off! Leave it in until the morning it will stay warm but will be cool enough to pull apart by hands.