Food Service Search Staff

INGREDIENTS:2 Tbsps. ground allspice
3 tsps. cayenne pepper
1 ½ tsps. black pepper
1 Tbsp. dried thyme
1 ½ tsps. ground sage
1 ½ tsps. nutmeg
1 ½ tsps. ground cinnamon
4 Tbsps. granulated garlic
2 Tbsps. salt
1 Tbsp. sugar
¼ cup olive oil
¼ cup soy
¾ cup white vinegar
½ cup orange juice
¼ cup lime juice
2 Scotch Bonnet peppers, seeded, minced
1 onion, finely chopped
1 bunch green onions, finely chopped
2 lbs. pork butt, cut into large cubesDIRECTIONS:1. Combine all ingredients, except pork.

2. Add pork and marinate overnight. Grill pork until cooked to desired doneness, turning several times and basting with jerk seasoning mix.NUTRITIONAL INFORMATION:Calories 478 (59% from fat); Fat 31g (sat. 11g); Protein 42g; Carbohydrates 6g; Sodium 1175mg; Cholesterol 147mg; Fiber .8g
SERVINGS:4 servingsFrom:Lucinda Roenicke, General Manager, Bank of America Tower @ International Place, Miami, FL