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Sass! Jamaican Jerk Pork Roast


2015-05-17 19.11.43

Makes Serves 4 -6 People

Prep Time: 30 Minutes Prep, 6+ Hours Marinating Time

Cook Time: 75 Minutes

Jamaican Jerk for Pork Roast?  Absolutely! This Jamaican Jerk Pork Roast recipe uses one of Sass!'s yummy rubs, "Hey Mon, It's Jamaican Jerk".  Jamaican Jerk has that unique spicy/tangy/salty/sweet combination that is SO Addicitive!  So this time I am using a 6 lb. Pork Loin Roast, with more fat and flavor than the Tenderloin cut.  Opting for a larger cut of meat is a little less time consuming, because it is less 'hands on' than traditional Jerk Chicken.  For best results, I start it in the Oven and finish on the BBQ.  However, you can use the oven from start to finish cooking.  There are two ways to do the marinating:  A 2 Step Process, and a 1 Step Process:  If you are able to be home, I like to go the 2 Step Route because applying the dry rub first really helps those spices to 'stick' and penetrate the meat.  Then after a few hours, you can follow up with the wet marinade.  If you need to be away, and you can't be hands on, then prep it early morning, with just the wet marinade, and you can leave it for the full day 'getting happy' in the fridge. Several times in making this Jamaican Jerk recipe, I have even prepped it in the evening and let it 'get happy' overnight with the dry rub, and then the morning I massage in the wet marinade, and let those spices really flavor and tenderize the meat for a full 20 hours!... it's amazing!

TAGS: Coleslaw Vinaigrette dressing, Hey Mon! Its Jamican Jerk, Jamaican Jerk Rub, Sass! Rubs

Ingredients:


Recipe How-To

1. Bring meat to room temperature (sitting out 30 min.), remove wrapper, drain and pat dry and place roast in large non-aluminium baking pan.

2. Score the “fat cap” diagonally both ways, just till the meat is exposed, about ¼” deep. If the fat is greater than ¼” in places, just trim lightly with knife, leaving some fat over top. Turn roast over and pierce meat with knife tip to about 1 cm. depth all over.

3. For the 2 STEP MARINATING PROCESS: Use the first package of Jamaican Jerk Rub. I like to wear gloves, so I can really get in there and massage that rub or marinade into the meat! Using a handful at a time sprinkle Sass! Jamaican Jerk dry rub over, and work into the scoring on the fat cap, and crevices of meat. Turn roast over and repeat. When the roast is well covered with dry rub, seal the roast in the pan with Plastic Wrap and place in fridge to let Jerk Rub begin to do it's work! While meat is chilling, make up the recipe for the wet marinade using the 2nd package and using both of the limes. Each pkg. makes about 1 1/2 - 2 cups of marinade. In glass measuring cup Add: ½ c. Orange Juice, ¼ c. Soy Sauce (No MSG), ½ cup Olive Oil, and juice of 1 lime. ** After whisking the marinade well, set aside 1/2 cup of marinade for basting when the roast is on the grill. For the 1 STEP PROCESS: use both Jerk Rub Packages and double the above recipe, setting aside that 1/2 cup of marinade for basting. Again, massage well into meat crevices, and scoring on fat cap. Put roast in fridge to begin the full 8+ hours of marinating. Proceed to Step 5.

4. For 2 STEP PROCESS, after 3-4 hours of chilling take roast out of fridge, you can see how the meat is ‘spreading’, it has become 'relaxed' and happy as the oils in the Chillies and spices of the Jerk Rub are beginning to penetrate and tenderize the meat. Yummm...it looks good and hasn’t even started cooking! ;-) Pour ¾ cup of wet marinade that you made earlier, over the top, lift roast and pour a little underneath (still leaving that 1/2 cup of marinade for basting on the grill). Massage again into the crevices of the meat. Replace plastic wrap, and chill in fridge for another 3-4 hours.

5. Get the rest of your meal on the go... Great side dishes can be rice, baked potatoes, potato salad, corn on the cob, grilled veggies, or, in true Caribbean style – Home made Macaroni and Cheese! Anything creamy, sweet, or tangy pairs well with the spice and heat of the Jerk flavour! A family favourite is my “Confetti Coleslaw”, with ‘Coleslaw Vinaigrette' dressing! Fresh shredded cabbage/carrots, fresh chopped cilantro, finely diced Poblano peppers, red peppers, sweet onion, black beans, sweet Corn, makes this bright and tasty coleslaw! Find the Coleslaw Vinaigrette recipe under Salad Dressing Recipes!

6. After 6-8 hours of total marinating time, take roast out of fridge and let sit until it is room temperature. (about 30 min.) Preheat oven to 450 degrees. Remove plastic wrap and place Roast uncovered in pan to cook in oven for 30-40 minutes. While the roast is cooking you can fire up the BBQ using my 'Fake Convection technique! Using outer burners only, set to Medium Low heat to 300 degrees... HERE IS THE TRICK TO GRILLING PERFECT JAMAICAN JERK ...ONLY HEAT UP OUTSIDE BURNERS, and leave the middle one off, as you will be placing meat only on the middle burner, not on direct flame. After 30 minutes, take pork loin out of oven and take roast out of the pan, and place on MIDDLE SECTION of grill, and close lid. (Save pan juices for later) This technique simulates convection cooking and your meat will never burn while retaining the juice and flavour! Grill with closed lid, for 30-40 min. or until internal temp. reaches 160 degrees. Use that 1/2 cup marinade to ‘baste’ the roast a few times while cooking. (For oven cooking, turn Oven down oven to 325, use thermometer to guide your time.) When roast is done, take off heat, cover in foil and let ‘rest’ for 10 minutes before slicing. Serve with your choice of side dishes! Enjoy!

**Flavor tip: Pour juice from roasting pan and any leftover marinade from basting, into a small pot, add 1 tbsp. cornstarch and bring to a boil, add a bit of water if needed. Use as a ‘Jus’ to pour over sliced Pork Roast!


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