Let's get grilling

1 Place pork shoulder butt on grill and cook with indirect heat up to 8 hours on 250°F, continually monitoring grill temperature and meat temperature. Add hot Kingsford coals, as needed, to maintain grill temperature. The internal temperature of the pork butt should reach 190°F when done. Remove pork from grill. Hand-pull pork off the bone and serve with sauce on the side.
2 Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals.
3 Put all jerk paste ingredients, except for oil, into a food processor. Run processor while adding oil slowly until smooth paste forms. Reserve 1 tablespoon of jerk paste for dipping sauce. Rub pork butt well with remaining jerk paste. Serve as a sandwich or enjoy pork by itself.
Cooking for 8 people

Ingredients


Jerk Paste

  • garlic minced
    1 clove
  • green onion diced
    1
  • vegetable oil
    1 tablespoon
  • allspice
    1 teaspoon
  • black pepper
    1 teaspoon
  • Scotch bonnet pepper seeded, (can substitute habanero pepper)
    1
  • cinnamon
    ¼ teaspoon
  • ginger
    ¼ teaspoon
  • nutmeg
    ¼ teaspoon
  • onion diced
    ½ cup
  • salt
    ½ tablespoon
  • thyme
    ¾ teaspoon

  • pork shoulder butt semi-boneless,
    1

Jerk Dipping Sauce

  • Kingsford® Original Smoked Hickory Barbecue Sauce
    2 cups
  • jerk paste
    2 tablespoons

Meals & Dishes: Dinnertag: featured-pork-recipeCredit: Chris LillyCooking Method: GrilledTagline: Pulled pork with a mean left hook.Expert’s Note: The close proximity of Miami to the Caribbean is the reason that Miami’s cuisine is so heavily influenced by Cuba and Jamaica. Some of the most flavoOccasion: TailgateMain Ingredient: PorkMeals & Dishes: Main Course


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