Honey Mustard Jerk Pork with Crostini sticks
At least 40 appetizer servings
Ingredients
Brine
5lb pork shoulder (mine was bone in)
1 cup salt
2/3 cup sugar
2 cup buttermilk powder
1 tablespoon allspice
1 whole onion
6 – 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 cloves Garlic
1 tsp. Ginger
2 stalks scallion
1 tbsp Allspice
1/2 Scotch bonnet (1 whole one for more spice)
½ tsp. cayenne pepper
2 tbsp oil
Sauce
Left over marinade
Pork reduction (au jus)
½ cup Dijon mustard
¼ cup Honey
Instructions:
- In a large container dissolve buttermilk powder, sugar and salt in the hot water
- Add thyme, allspice and Cold water. Mix and ensure everything is dissolved
- Add the pork and cover, store in refrigerator overnight.
- After brining, wash and dry thoroughly, score the skin with a sharp blade
- Grind together all the marinade ingredients in a blender then massage it unto the pork. Let it sit for 4 hours
- Remove excess marinade form the pork before grilling. (i kept mine in the refrigerator until it was time to make the sauce)
- Place the pork on a grill skin side down and allow to sear do this for all sides
- Place pork into a covered roasting pan with 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 hours
- Cook sauce until thick and saucy 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 minutes
- Allow to rest for 15 minutes before chopping up
For Crostini sticks
- Cut bread into thin strips and brush with oil and sprinkle with salt on all sides
- Bake at 425 until crispy and golden brown on all sides
Greedy Tips
- I use buttermilk powder since its not as perishable as the liquid.
- Let the meat rest well after its out the oven so the juices can settle and they won’t run out when cut
- General rule of thumb is 1 hour cooking time per lb of meat
- Crostini is a baguette (French bread) sliced thin, oiled and either grilled or toasted with toppings on it. I had no French bread so I used hard dough bread.