Jerk Pork

I understand that this is a big statement, but this may be the best pork I’ve ever made or ever had.  Then again, may be it is something different than the same old pork I’ve made a thousand times for catering and competition.  Either way, my wife and I just licked our plates clean.

The Injection

• 1/2 cup of pineapple juice
• 1 T Dizzy Pig Jamaican Fire
• 3 good shots of Pickapeppa Sauce

The Rub

• Dizzy Pig Jamaican Fire - applied liberally

The Wrap

• 1 cup of Apple Cider
• 1 T Dizzy Pig Jamaican Fire
• 3 good shots of Pickapeppa Sauce
• A little somethang-somethang   (aka Secret Ingredient)
• Topped with brown sugar

Smoked on the Big Green Egg at 300 with apple wood and lump for about 6-7 hours flipping occasionally.  Wrapped at 175 so as to have a good crust.  Pulled at 190 and set to rest for one hour.  The money muscle was mine.

The Rice

• Bacon rendered with half yellow onion, two cloves garlic, 1/2 habanero pepper (de-seeded and de-viened)
• Basmati Rice
• Black Beans