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Jerk Pork Sandwich Recipe

Jerk Pork Sandwich

Recipe courtesy Lafitte's Caribbean and Cajun Restaurant

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on June 01, 2008

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    For individual tenderloin's(~1.3 lbs, the cook time is ridiculous. After 1 hour, they had an internal temp of 180 F, which is way overdone. The seasoning and the sauce are fantastic, a would be great on a pork shoulder.

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  • on April 06, 2007

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    Recipe says to cook for 3 hours, but doesn't not mention how many lbs of meat to use. heh. So at any rate, mine ended up being done at 2 hours and probably could have been taken out sooner. Also I recommend doubling the sauce recipe as they don't give you much to baste with.

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  • on January 27, 2007

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    My husband loved this recipe. I didn't use pork. I used chicken and cooked it for only 1 hour at 300 degrees and poured sauce on the chicken every 20 minutes. A bit overheated but good. Next time I will tone down the powered peppers so that my nose won't be so runny.

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  • on March 30, 2005

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    This is a wonderful recipe. My family and I recommend cooking this dish. The pinapple in the jerk sauce gave it a unique and wonderful flavor. All of the spices in the rub and sauce combined to make a unique and wonderful taste. Instead of chipoltle pepper, we used chipoltle adobe sauce; 1 tsp (2tsp since we doubled the recipe as the recipe called for. We cooked 3 lbs of pork tenderloin and doubled the sauce recipe. The roast we bought was thick and tied together. When I cut the string, it was in two halves. The tenderloin was done in 2 hours and 20 inutes. The rub was perfect in quantity.

    An easy recipe and something different to share with yourself and/or family.

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