Copperwood Pork Honey Mustard Jerk Pork

Ingredients

  • 5 lbs Copperwood Bone-In Pork Shoulder

For the brine

  • 1 cup salt
  • 2 cups sugar
  • 2 cups buttermilk powder
  • 1 tbsp allspice
  • 1 whole onion
  • 8 thyme stems
  • 2 cups hot water
  • 12 cups cold water

Marinade

  • 4 tbsp Dijon Mustard
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp paprika
  • 2 tbsp soy sauce
  • 1 onion
  • 3 sprigs thyme leaves
  • 5 garlic cloves
  • 1 tsp ginger
  • 2 scallion stalks
  • 1 tbsp allspice
  • 1 scotch bonnet
  • 1/2 tcp cayenne pepper
  • 1 tbsp oil

For sauce

  • leftover marinade
  • pork reduction
  • 1/2 cup Dijon Mustard
  • 1/4 cup honey

Instructions

  • In a large container dissolve buttermilk powder, sugar, and salt in the hot water, followed by thyme, allspice, and cold water.
  • Add the pork and cover, and store in the refrigerator overnight.
  • After brining, wash and dry thoroughly and scour the skin with a sharp knife.
  • Grind together all the marinade ingredients in a blender then massage it onto the pork and let it sit for 4 hrs.
  • Remove excess marinade from the pork before grilling.
  • Preheat oven to 375 degrees F
  • Place the pork on a grill skin side down and sear all sides.
  • Place pork into a covered roasting pan with a tray and water underneath to catch the drippings.
  • After 2 hours of cooking strain most of the drippings from the pork into a pot with the marinade, honey, and mustard.
  • Put the meat back in the oven for another 1 ½ hrs.
  • Cook cause until rich and thick, then set aside.
  • After the last hour of cooking remove the cover and baste the pork in the Dijon sauce
  • Caramelize at 500 for 5-8 mins.
  • Allow the pork to rest for 15 minutes before chopping up.

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