SHASHEMANE HELL FYAH JERK PORK

INGREDIENTS

• 6 Pork Chops
• 50 gm SHASHEMANE RASTAMAN DRY JERK RUB
• 20 ml Spiced Rum
• 20 Lime juice
• 120 ml SHASHEMANE JAMROCK ITAL JERK RUB
• 2 cups Mango , diced
• 1 cup Cherry Tomatoes , diced
• 100 gm Spanish Onion , Finely Chopped
• 65 gm red Capsicum, diced
• 1 Garlic clove, chopped
• 2 tbls Coriander leaves, chopped
• 2 tbls Lime, juiced
• SHASHEMANE BRUTAL BYRON BAJUN SAUCE

METHOD

1. Prepare off set Smoker or similar type smoker for indirect cooking at 120⁰. Add 2 chunks of Allspice or your favourite wood to the hot coals for smoke flavour.
2. Combine SHASHEMANE RASTAMAN DRY JERK RUB, SHASHEMANE JAMROCK ITAL JERK RUB, Spiced Rum and Lime juice and coat all sides of Pork chops.
3. Place Pork on cooking grate and smoke for 3 hours, turn each piece every hour for even colour.
4. While the Pork is cooking make the Salsa
5. Stir Mango, Tomatoes, Onion, Capsicum, Garlic, Coriander leaves in a bowl. Add Lime juice.
6. Let sit for 5-10 minutes for flavours to blend. Store in Fridge.
7. Now wrap each Chop in foil and return to smoker for about ¾ of an hour or until tender. Internal temperature should be approximately 75 degrees.
8. Remove from foil and glaze with SHASHEMANE BRUTAL BYRON BAJUN SAUCE. Place each chop back on smoker and glaze for 15 mins until sauce caramelizes.
9. Rest the jerk Pork for 10 mins on cutting board. Serve with Mango and Tomato Salsa and extra SHASHEMANE BRUTAL BYRON BAJUN SAUCE.