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.
