SLOPPY JERK PORK SANDWICHES
This recipe comes from the Jamerica Restaurant cart in Madison, Wis.
1 habanero pepper, stemmed, seeded and minced
1/2 cup chopped scallions
2 tablespoons minced garlic
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lime juice
2 pork tenderloins (about 1 pound each)
1/2 cup store-bought Jamaican barbecue sauce
6 fresh-baked dinner rolls
Combine the habanero, scallions, garlic, allspice, nutmeg, thyme, salt and black pepper in a small mixing bowl with enough lime juice to make about 2 tablespoons of paste. Rub the habanero paste all over the pork tenderloins, then refrigerate the pork, covered, overnight.
Preheat a charcoal grill to high.
When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, but slightly pink, about 10 minutes. Use an instant-read thermometer to test for doneness; the internal temperature of the pork should be 145 F.
Transfer pork to a cutting board and let it rest for a few minutes. The final temperature should be 155 F. Chop the pork into bite-size pieces, toss in the barbecue sauce, and pile it on the rolls to serve.
— "The Truck Food Cookbook," by John T. Edge
Valerie Phillips is the former Deseret News food editor. She blogs at www.chewandchat.blogspot.com.