Jerk Pork


8 lb. pork loin
1/4 c. olive oil
1/4 c. tequila
1 t. sweet paprika
1 t. allspice
1 t. ground ginger
1 t. cayenne pepper
1 t. brown sugar
1 t. ground nutmeg
1 t. black pepper
1 t. garlic powder
1 t. thyme
1 t. lemon grass
1 t. cinnamon
1 t. star anise
1 t. ground cloves
1 t. ground mace


In a large mixing bowl, combine all wet and dry ingredients. Marinate pork loin in the jerk seasonings in the fridge for up to 72 hours.

Prepare the grill for the indirect heat method. Place the pork on the grill and smoke for 20 minutes per pound at 325° until a meat thermometer reads 155°. Remove meat to a cutting board and let rest 15-20 minutes; then slice and serve.