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Barbecued Jamaican Jerk Pork Sandwiches

jamaican jerk pork sandwiches

Even though the summery weather is slowly fading, I’m happy that we can still barbecue for another few weeks. Jamaica Jerk Pork is perfect Autumn barbecue food because the gentle heat of the jerk spices warm you up as the evening cools down. My husband and I loved camping in the fall: the campgrounds were quiet and still, the lake water still warm from the heat of the summer and the bugs had all but disappeared.  And whenever we camped, we always made Jamaican Jerk Pork.

Homemade Jamaican Jerk Pork is so perfect for the home barbecue, or outdoors campfire. The direct heat from the barbecue or campfire gives this dish its special characteristics: smoky, spicy and seared with flavour. Jamaican Jerk Pork is made from cubes of pork seasoned with a spicy, aromatic marinade. After the pork has marinated for a minimum of a four hours (although we always did it overnight) the pork is cooked on the campfire or barbecue until the meat is seared to a deep golden brown on all sides and cooked through. It is pure heaven. We always served the jerk pork with fresh juicy local-grown tomatoes and crisp iceberg lettuce wrapped up in a warmed pita. The heat of the jerk with the coolness of the fresh vegetables is a unique combination.

ingredients for jamaican jerk pork sandwiches

Jamaican Jerk is really easy to make with white and green onion, thyme, soy sauce, oil and a few pantry spices.

herbs and spices for jamaican jerk pork sandwiches

Finely chop all of the ingredients in the food processor.

Barbecuing the pork is super easy. There are two ways that you can barbecue the pork. 1) either on skewers, or 2) in a perforated pan. I usually wrap the pita bread in tin foil and heat it gently by the fire.

jamaican jerk pork sandwiches

Place the grilled pork cubes, into pita bread or a wrap grilled pineapple, tomato and lettuce.

So perfect!

Jerk Pork

Serves: 6
Cooking Time: 12 hours + 20 minutes


  • For the marinade:
  • 1 onion, finely chopped
  • 1/2 cup scallion, finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon ground jamaican pimento (allspice)
  • 1/ teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 hot pepper, finely ground (see Note)
  • 1 teaspoon ground black pepper
  • 3 Tbsp soy sauce
  • 1 Tbsp cooking oil
  • 1 Tbsp cidre or white vinegar
  • 3 pounds pork tenderloin
  • condiments:
  • tomatoes
  • lettuce
  • grilled pineapple
  • pita bread
  • condiments such as BBQ sauce or salsa



To Make the Marinade: Place all marinade ingredients in a food processor and blitz until everything is finely chopped.


Cube the pork into pieces about 1". Mix pork cubes and jerk marinade together. Marinate a minimum or 4-6 hours or overnight in the refrigerator.


Next day, thread cubes of pork on skewers and barbecue until meat registers 145 degrees F on a cooking thermometer. Meanwhile, warm pita bread in low oven (about 300 degrees) for about 10 minutes. Or, if you are cooking outdoors, wrap the pita in tin foil and place on top of grate to warm up. Don't get them too hot or they will just toast.


Place jerk pork in a bowl and serve with diced tomatoes, grilled pineapple, chopped lettuce and pita bread cut in half and popped open. Alternatively, you can place ingredients on top of pita and just roll up. Serve with your choice of barbecue sauce or salsa if you like.


Tip: The peppers you choose will depend on how spicy you want the jerk marinade. The most common hot peppers available in supermarkets are: jalapeno (mild to hot), serrano (hot), habanero (very hot), bird's eye chill peppers (very very hot). And remember! when working with fresh peppers, be extra careful and never rub your eyes, nose, or mouth when working with peppers. Wash your hands with soap and water immediately after cutting the peppers up. Extra Cooking Tip: We love grilled pineapple with the Jamaican Jerk Pork. If you buy fresh pineapple in the grocery store that has the skin and top removed, slice the whole piece down the centre so you have two halves. The slice the two halves in half. This makes it easy to remove the core. After you have sliced away the core (the woody fibrous part in the centre, slice each segment into pieces about 1/2 inch thick and grill these in a perforated vegetable tray on your barbecue.

Recipe adapted slightly from Jerk, Barbecue from Jamaica by Helen Willinsky.


Sweet’n’Spicy Asian Chicken BBQ Marinade with Sake

asian chicken on a barbeque

I’m sure most people will agree with me that there is nothing more summery than cooking outdoors on the barbeque!

Living in Canada with four distinct seasons, means that each season is only about 3 months long, June, July and August are the warmest months of the year, so we like to cram in as much outdoor activities during these months as possible. So, lots of bike rides, swimming, picnics at the beach and farmer market visits. And for mealtimes, it’s all about barbequing out on the patio.

ingredients for asian chicken marinade

This Asian Chicken BBQ Marinade with Sake ticks all the boxes for a lively summery grilled chicken dinner. Nothing says big flavour like this combination of sweet asian pear and honey, aromatic ginger, green onions and sake, salty soy, nutty sesame oil and spicy sambal oelek!

When I was growing up, my Dad mostly barbecued hotdogs and hamburgers. And that’s fun, if you’re in a pinch for time or cooking for four very hungry kids. But my favourite barbeque dinners are with meats that have marinated for hours and then grilled to perfection. In my house we all have our favourites, jerk pork, steaks coated with a sizzling spice mix or my favourite – marinated chicken.

Chicken is the perfect vehicle for a marinade as it is a milder meat than beef or pork. After marinating for a few hours, grilled chicken comes out moist and tender with a crispy exterior brimming with flavour.

grilled chicken breast on plate with meat thermometer

Chicken should be cooked to an internal temperature of 165 degrees fahrenheit and the juices should run clear.

And my favourite part about barbequing chicken is coming up with new maraindes. Marinades really up the game when barbequing adding lovely sweet, spicy, salty, boozy flavours.

This marinade is so simple and easy to make. All the liquid ingredients are poured directly into the blender. Chop the asian pear, green onion, ginger and garlic and throw them in too. Blitz the marinade on high for 3-4 minutes until it is very smooth and then pour over the chicken to marinate for a couple of hours. Then you’re ready for grilling.

asian chicken on a bed of lettuce

I hope you enjoy this Asian Chicken Marinade.

Quick'n'Easy Asian Chicken BBQ Marinade with Sake

Serves: 4-8
Cooking Time: 10 minutes


  • 1/2 cup soy sauce
  • 3 tbsp sesame oil
  • 1/3 cup honey
  • 1\4 cup sake
  • 2 cloves garlic, peeled and minced
  • 3 green onions
  • 1 tablespoon chopped ginger
  • 1-2 tablespoons sambal oelek
  • 1 asian pear



Measure all liquid ingredients into blender.


Add chopped garlic, green onions, ginger and asian pear into blender.


Blitz for about 3-4 minutes until smooth.


Place chicken in a plastic container or freezer bag or glass bowl.


Pour marinade over chicken. Cover.


Place in refrigerator for 3-4 hours.


Remove chicken and place on plate.


Simmer remaining marinade in a pot for 10 minutes. Use this marinade to brush on chicken while barbequing.


Grill the chicken on barbeque until thermometer reads 165 degrees fahrenheit.


Serve on a bed of lettuce with a simple oil and vinegar dressing. You can also serve this grilled asian chicken on italian or ciabatta buns with your favourite toppings such as lettuce, tomato and raosted red peppers and barbeque sauce.

adapted slightly from Sauces by Steven Raichlen