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Ingredients
US|METRIC
4 SERVINGS
- 1 jar jamaican jerk seasoning
- 1/4 tsp. celery seed (optional)
- coleslaw
- radishes
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Directions
- At least 8-10 hours before cooking or preferably the night before, trim some of the fat cap off of the pork. Butterfly the pork so that it's in an even layer about 1-2 inches thick. With a sharp knife, poke holes about 1/2" deep all over the pork.
- Spread 1/2 the jar of jerk seasoning over the pork, pressing into the crannies. Flip pork and rub the remaining jerk seasoning into the pork. Place pork in a glass bowl, cover with plastic wrap and refrigerate for at least 8-10 hours, or overnight.
- 1 hour before cooking, soak your wood chips. Place 2-3 cups of hickory chips in a bowl cover with water or half water/half beer. (Scott uses half a bottle of beer and half water to soak the chips. The remainder of the beer, he considers his spoils.)
NutritionView More
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1320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1320Calories from Fat680 |
% DAILY VALUE |
Total Fat76g117% |
Saturated Fat24g120% |
Trans Fat |
Cholesterol365mg122% |
Sodium1370mg57% |
Potassium3150mg90% |
Protein100g |
Calories from Fat680 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber7g28% |
Sugars17g |
Vitamin A110% |
Vitamin C230% |
Calcium25% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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