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Marinate pork, then grill:
Put pork in bag, turning to coat, and seal bag. Marinate pork,
chilled, turning occasionally, 4 hours. Brush a well-seasoned cast-iron
ridged grill pan lightly with some oil and heat over moderately high
heat until hot but not smoking. Grill pork, seasoned with salt, in
batches over moderate heat, turning occasionally, until cooked through,
about 9 minutes on each side. (Discard any remaining marinade in bag.)
Transfer pork to a plate to cool slightly. With your fingers, shred warm
pork into a bowl and toss with oil, scallion, and salt to taste. Keep
warm, covered.
Cooks' note: • Jerk pork
may be grilled and shredded 1 day ahead and cooled completely before
being chilled, covered. Reheat, covered, in a 400°F oven until hot and
season with salt and pepper.
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