Jamaican Jerk Pork

As with some of my other recipes, this is not prepared the way I've seen it by most cooks, but tastes similar. I don't rub the jerk-sauce on the meat and barbeque. Instead, I shred up left over pork roast and saute it in the jerk sauce. Usually I use pork that I have smoked on the water smoker.

Ingredients

• 2 lbs pork
• 4 tbsp allspice
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp fresh grated ginger
• 1/2 tsp black pepper
• 1 tsp salt
• 2 cloves garlic
• 3 jalapeño peppers
• 3 chopped scallions
• peanut or olive oil

Instructions

1. Shred the cooked pork into bite-size pieces.
2. Finely chop the garlic, jalapeño and scallions.
3. Mix all spices (ground if not aready that way) and sauté in oil on low heat. Maybe 5 minutes.
4. Add garlic, peppers and scallions to spices. Sauté another 10 minutes on low heat.
5. Add meat and continue to cook on medium heat for 15 minutes.
6. Add some water if mixture gets too dry.
7. NOTE: You could replace pork with chicken or beef.