Jerk Pork Sandwiches

Tomme Beevas is the owner of Pimento Jamaican Kitchen located in the heart of eat street in Minneapolis….he stopped by to make jerk pork sandwiches and tasty drinks to go with it.

Jerk Pork Sandwiches

1 Pork shoulder
12 Pimento (all spice berries)
4 Scallion
4 Thyme
1 tbsp Salt
1 tbsp Black Pepper
1 chopped Habanero pepper
6 cloves Garlic
1 tbsp Ginger (ground)
1 jar Pimento Jamaican Kitchen Kill Dem Wid It sauce

How to Make it:
Apply dry ingredients to Pork shoulder and then allow to marinate in Pimento’s Kill Dem Wid it sauce for 24 hours. Slow roast covered with one cup water in deep pan for 4 hours at 350 degrees or until soft and able to be pulled with tongs. Serve on toasted buns with shredded cabbage, fried plantains and Pimento’s Kingston Kick sauce as condiment.

Pimento Rum Punch
Wray & Nephew 126 proof rum
Pimento house rum blend (see below)
Lime juice
Orange juice
Pineapple juice
House made grenadine

Gimme a ol’ fashion mon:
2 1/2 ounces pimento house rum blend
1/2 ounce cinnamon syrup
4 dashes Dashfire produced pimento bitters blend

The Yellow Bird:
1/2 ounce wray & Nephew 126 proof rum
1 ounce Plantation 3-Star rum
1/2 ounce house made grapefruit cordial (can substitute grapefruit juice)
1/2 ounce luxardo maraschino
1 ounce lime juice

Pimento House Rum Blend: A blend of plantation 3-Star white rum, J Wray Gold Rum, and Smith & Cross pot-still rum.

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