The ideal way to cook jerk pork is the way it is done in Jamaica: low and slow over indirect heat on an outdoor grill, basting and turning every 20 minutes to prevent browning. It should take 2 1/2 – 3 hours to cook.
The “City Method” shown here is searing for marks over an electric grill and then putting it in the oven for 1-1/2 hours.
Don’t be scared of the charr on the pork – the sugars are caramelizing, which is what you want it to do. Basting will ensure the pork stays moist.
With either method, you are cooking until the pork reaches an internal temperature of 155 degrees.
CHARRED SWEET POTATOES
Parboil sliced sweet potatoes in a large pot of salted water until barely tender
Drain and season with salt and pepper to taste, then toss in a bowl with canna-honey and canna-butter until fully cooked.
COCONUT JERK SAUCE
Add 1/4 cup of the leftover jerk marinade, one can of coconut milk, and 1/4 cup canna-honey
Bring to a boil and let simmer for five minutes to thicken slightly
Strain through cheesecloth and serve