- 4 Lbs. Pork leg or shoulder Cut in medium pieces
- 2 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Pimento Berries
- 6 Cloves garlic
- 1/2 Cup Brown Sugar
- 6 Scotch Bonet Peppers
- 2 Sprigs Fresh Thyme
- 2 Stalks Scallions
- 1/2 tsp. Cinnamon Powder
- 1/2 tsp. Nutmeg Grated
- 3 Tbsp. Dark or Mushroom Soy Sauce
- 1/4 Cup Vinegar
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Cut up pork in medium pieces and set aside. (Do not remove excess fat as this helps to keep pork moist and prevent from drying out when baking).
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Blend all remaining ingredients in blender until smooth.
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Pour blended seasonings on pork and rub in evenly. Tightly cover and refrigerate for at least 2 hours or overnight. If cooking less, you may half the pork and place remainder jerk seasoning in a jar in fridge for future use.
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Place in pressure cooker and add about 1/2 cup of water or a little more and cook about 20 minutes after hissing starts. Pork will be cooked at this point and ready to eat.
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To brown more, Preheat oven to 400 degrees. Line baking sheet with foil and place pork pieces on baking tray. Bake about 10 minutes uncovered until brown.
*This recipe may be used to cook on a grill, but you would leave the pork in larger pieces and not cut until after cooking. Your grilling time will be adjusted to approximately 20 minutes on each side or you can check when cooked.
** You may also adjust your jerk seasoning to your preference as some people prefer more spicier. Some peppers are also spicier than others.