Pork Chicken Beef

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Jerk Pulled Pork Shoulders Sliders

• ½ cup onion diced
• ½ tablespoon salt
• ¾ teaspoon thyme
• 1 pork shoulder butt semi-boneless

       Dipping Sauce

• 2 cups Kingsford® Original Smoked Hickory Barbecue Sauce
• 2 tablespoons jerk paste

Instructions

 Place pork shoulder butt on grill and cook with indirect heat up to 8 hours on 250°F, continually monitoring grill temperature and meat temperature. Add hot Kingsford coals, as needed, to maintain grill temperature. The internal temperature of the pork butt should reach 190°F when done. Remove pork from grill. Hand-pull pork off the bone and serve with sauce on the side.

 Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals.

  Put all jerk paste ingredients, except for oil, into a food processor. Run processor while adding oil slowly until smooth paste forms. Reserve 1 tablespoon of jerk paste for dipping sauce. Rub pork butt well with remaining jerk paste. Serve as a sandwich or enjoy pork by itself.

Pork Blade Chop

Ingredients

• 1 1½”-thick pork blade chop (about 2½ lb.)
• 1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving
• 4 cloves garlic, finely chopped, plus 1 head of garlic, halved crosswise
• ½ cup olive oil
• 2 tablespoons chopped fresh rosemary, plus sprigs for serving
• Kosher salt and freshly ground black pepper

Instructions

 Combine pork, lemon slices, chopped garlic, oil, and 2 Tbsp. chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.

 Let pork sit at room temperature 30 minutes before cooking.

  Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.

  Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.

Ingredients

• ½ pound small red-skinned potatoes, cut into ½-inch pieces

• 1 clove garlic minced
• 1 green onion diced
• 1 tablespoon vegetable oil
• 1 teaspoon allspice
• 1 teaspoon black pepper
• 1–2 Scotch bonnet peppers seeded, (can substitute habanero peppers)
• ¼ teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg

Pork Chicken Beef