Raspberry Jerk Pork

Serves 50, 2 oz servings

Ingredients

11 lb 051518 Pork, Leg Roast, Frozen
1 lb 009552 Washington Red Raspberries, puree, seedless
1/2 cup 903246 Veg, Pepper Jalapeno 1/4″ (NO seeds)(1/5#/CS)
10 clove 902632 Garlic, Fresh Peeled (4/5#/CS)
1/3 cup 903199 Spice, Allspice, GRD (16oz/cs)
2 tbsp 799978 Thyme, fresh
1/2 cup, chopped 902737 Veg, Onion Green DCD 1/4″ (1/5#/CS)
1 tsp 902822 Spice, Cinnamon Ground (1/16oz/CS)
1/2 tsp 902835 Spice, Nutmeg ground (1/16oz/CS)
1 tbsp 799986 Salt, Kosher
2 tsp 902816 Spice, Pepper Black (1/5#/CS)
1/4 cup 902526 Sauce, Soy Sauce (Regular) (4/Gal/CS)

Instructions

1. Preheat oven to 350.
2. Place thawed pork roasts in full 4″ hotel pan.
3. Place all other ingredients in food processor. Blend until smooth paste is formed.
4. Rub paste all over pork roasts.
5. Place fat side up.
6. Cover hotel pan with lid or aluminum foil.
7. Bake for approximately 3 hours or until roast reaches 145 and tender.
8. Let rest before slicing.
9. Serve 2 oz portion with tongs.

Nutrition Info

  • Calories: 175
  • Total Fat: 3.65 g
  • Saturated Fat: 0.01 g
  • Trans Fat: 0.00 g
  • Cholesterol: 85.53
  • Sodium: 239.24 mg
  • Carbohydrates: 1.36 g
  • Dietary Fiber: 0.18g
  • Sugars: 0.62 g
  • Protein: 28.78 g
  • Vitamin A: 16.60 iu
  • Vitamin C: 1.51 mg
  • Calcium: 3.63 mg
  • Iron: 1.46 mg
  • Water: 11.74 g
  • Ash: 0.23 g

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