Jerked Pork (WBR)

• 10 scallions
• 2 tablespoons minced garlic
• 1 or 2 habenero (Scotch bonnet) chiles, stemmed, seeded, and minced
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon ground allspice
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried
• Salt and black pepper to taste
• 1/2 cup fresh lime juice, more or less
• 1 boneless pork shoulder (picnic or Boston butt), about 6 pounds

Combine the first six ingredients and enough lime juice to make a paste.  Poke a bunch of holes into the shoulder and rub and poke that stuff in.  Couldn't find habaneros sadly when I was shopping which is kind of heretical, but I did the best I could with some jalapenos.  Marinate preferable overnight.

I realized afterward that I probably shouldn't have been so particular about trimming off the fat (considerable) from the shoulder.  Well, duh; part of this was still edible after 4 hours at 300, "basted" occasionally with merely lime juice.

The result served over coconut rice (Basically rice cooked with coconut milk.  It involves slightly different technique than the normal way and it's kind of foolproof I think).

Of course most of the meat was barely edible, but we made do with some Bulls' Eye Sauce for moisture.  I'm curious enough to do an ATK version of this.  Maybe even the charcoal grilled with that smokes wood and allspice berries to mimic the traditional way of smoking it over pimento wood (aka wood from the allspice tree).