Jerk Pork Steamship

Enough for 30 People

Ingredients

1 Each pork steamship, 25 – 30 pounds. Score all over with a knife like you would a ham. Do not use an enhanced product. If necessary thaw in refrigerator for 2-3 days.

Brine

2 Gallons Water

1 Gallon Guava juice (Use water if guava is unavailable)

1 1/2 Cup Sugar

1 1/2 Cup Kosher salt

2 Each Lemons, halved

2 Each Limes, halved

10 each Garlic cloves, smashed

1 Bunch Scallions, green and white parts rough chop

20 Each Thyme sprigs, fresh

1 Cup Jerk seasoning, recipe follows

4 Each Bay leaves

Method

Put water in a 5-gallon bucket. Dissolve salt and sugar in the water.

Add the remaining ingredients to the water and stir thoroughly.

Place meat in the water so that it is totally submerged. Add more water if necessary.

Place bucket in a cool place, 40 degrees maximum or in the fridge.

Leave the meat in the brine for at least 8 and up to 12 hours.

Remove meat from the brine. Rinse off all the brine. Pat dry with paper towels.

Jerk Seasoning

2/3 Cup Coriander, ground
2/3 Cup Ginger, ground
2/3 Cup Brown sugar
1/3 Cup Onion, granulated
1/3 Cup Garlic, granulated
1/3 Cup Kosher salt
1/3 Cup Cayenne, ground
3 Tablespoons Black pepper, course
3 Tablespoons Thyme, dry
2 Tablespoons Cinnamon, ground
2 Tablespoons Allspice
2 Tablespoons Cloves, ground
1/2 Cup Canola oil

Method

Pre heat oven to 300˚.

Combine all the dry ingredients in a bowl.

Rub pork all over with the oil.

Press jerk rub vigorously into the pork.

Wrap pork with foil. Seal well.

Place the steamship in a roasting pan with the bone up. You may need to prop it up with foil.

Place the pork in the oven and cook for 4 hours. Internal temperature should be 140˚

When the pork reaches temperature, remove from the oven.

Allow to rest for at least 45 minutes before carving.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company