Barbecue Jerk Pork with Rice and Peas

Ingredients

• 2 pounds pork shoulder
• 1 cup jerk marinade
• 1 cup rice
• 1 can kidney beans
• 1 cup coconut milk
• 4 stalks scallions
• 3 cloves garlic
• 1 whole lime
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups water

Instructions

1. 1

   In a large bowl, combine the pork shoulder with the jerk marinade. Ensure the pork is evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

2. 2

   Preheat your grill to medium-high heat (about 400°F).

3. 3

   Remove the pork from the marinade and let any excess drip off. Season with salt and black pepper.

4. 4

   Grill the pork shoulder for about 6-8 minutes on each side until the internal temperature reaches 145°F. Remove from the grill and let it rest for 10 minutes before slicing.

5. 5

   While the pork is grilling, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, 1 cup of water, and garlic (minced).

6. 6

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

7. 7

   In a separate pot, heat olive oil over medium heat. Add the drained kidney beans, chopped scallions, and juice of the lime. Stir and cook for 5 minutes until heated through.

8. 8

   Once the rice is done, fluff it with a fork and serve it alongside the kidney beans.

9. 9

   Slice the grilled jerk pork and serve it on a plate with rice and peas. Garnish with additional scallions if desired.

10. 10

    Enjoy your Barbecue Jerk Pork with Rice and Peas!