Jerked Pork

Among the most mistreated and overused terms in cooking is jerked, which, at least when I had it in the central Jamaican highlands—Cockpit Country, as it’s called—is essentially a beautifully seasoned pork (or, originally, boar) shoulder slow-cooked over coals. (You cannot make a “jerked” pork tenderloin; it will simply dry out.) The distinctive flavors are nutmeg, allspice (which is called pimento in the islands), and habanero peppers. If possible, crack a nutmeg into pieces and toast about half of it in a skillet until fragrant, with about a tablespoon of allspice berries, then grind them together. If not, use dried spices as directed here. If you have a gas grill, this will be easy; but if at all possible, set up an aluminum tray of soaked wood chips over the side with the heat and replenish as necessary. If you use charcoal, use real charcoal instead of briquettes if you can. Serve this with Coconut Rice and Beans (page 516) and, if you dare, Habanero-Garlic Salsa (page 611). Other cuts of meat you can use here: bone-in chicken legs (cooking time will be considerably shorter, about 1 hour); spareribs, though not traditional, are also good.