 Jamaica2 bunches green onions, coarsely chopped 1 medium onion, coarsely chopped 2 to 16 Scotch bonnet chiles, seeded One 1-inch piece fresh ginger, thinly sliced 4 garlic cloves, peeled 1/4 cup distilled white vinegar 3 tablespoon soy sauce 3 tablespoon kosher salt or coarse sea salt 2 tablespoons vegetable oil 1 tablespoon golden brown sugar 1 tablespoon chopped fresh thyme or 2 teaspoons dried 2 1/2 teaspoons ground allspice 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg One 5-pound pork shoulder 4 cups hickory wood chips, soaked in water for 1 hour, drained Disposable 9x6-inch aluminum broiler pans
Blend first 5 ingredients in food processor until coarse paste forms. Add all remaining ingredients except for pork and wood chips. Blend until almost smooth. Using tip of sharp paring knife, pierce pork all over forming 1/2-inch-deep holes 1 inch apart. Place pork in glass or ceramic baking dish. Using rubber spatula, spread jerk spice mixture all over pork, stuffing mixture into holes. Cover and refrigerate at least 6 hours, preferably overnight, turning pork occasionally. IF USING CHARCOAL BARBECUE: Mound charcoal briquettes in barbecue and burn until pale gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with 3/4 cup hickory chips. Place empty broiler pan between piles. Position grill at least 7 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame. IF USING GAS OR ELECTRIC BARBECUE: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place 3/4 cup hickory chips in smoker box. Alternately, place 3/4 cup hickory chips in each of 2 broiler pans; set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners. Arrange pork on grill, centering above empty broiler pan. Cover and cook until thermometer inserted into thickest part of pork registers 190 degrees F, adding 1 cup hickory chips (and 7 briquettes if using charcoal barbecue) to barbecue every 45 minutes, about 3 hours and 30 minutes. Transfer pork to cutting board; let rest 5 minutes. Discard skin and bones. Using meat cleaver, cut meat into large pieces. Transfer pork to platter and serve. NOTE: This recipe calls for a technique called "indirect grilling." The food is cooked next to, not directly over the fire, so it smokes as well as grills. The wood chips provided the smoke flavor associated with traditional Jamaican jerk.
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