The term "jerk" is both a reference to the seasonings used in preparing the meat before cooking and to the way each portion is chopped or shredded. 6 pounds meat pork shoulder or ribs FOR MARINADE: 8 scallions (including some of the green), finely chopped 1 medium onion, finely chopped 4 garlic cloves, minced 2 to 3 Scotch bonnet or other fresh hot chili peppers, seeded, deveined and finely chopped 2 teaspoons minced fresh thyme, or 1 teaspoon dried About l teaspoon salt 1 teaspoon raw cane sugar or light brown sugar 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 2 teaspoons cider vinegar 1/4 cup vegetable oil
Combine all the marinade ingredients in a large bowl. Place the pork in a roasting pan and coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
Prepare a charcoal grill. When the coals glow dusty red, push the coals to the sides and place a foil drip pan in the center; arrange the coals around the pan to provide indirect heat. Place the pork in the center of the grill over the drip pan. Turn and brush the meat with the marinade as often as possible for about 1 1/2 hours. Add more coals if the heat begins to flag.
Remove the pork to a chopping board. Chop with a cleaver into l-inch pieces.
Serve with Pickapeppa Sauce and grill-roasted sweet potatoes or yams.
Serves 4 to 6
Note: This marinade in enough to grill 3 split chickens, 6 pounds of large shrimp or prawns in their shells, a dozen blue-claw crabs or 18 lobster tails.