4kg boneless pork loin
Barker’s Professional Jamaican Jerk Hot & Spicy Sauce
Rinse the pork loin under cool water and pat dry with paper towels.
Place the pork in a large pan and using a pairing knife or pronged tenderiser, make some stabs into the meat 2mm deep.
Pour 300ml of Barker’s Professional Jamaican Jerk Hot & Spicy Sauce over the pork loin, then using gloved hands massage and work it in well. Cover and leave to marinate for at least 5 hours in the fridge.
Take the pork out of the fridge about 25 minutes before you start to grill, to allow it to come back to room temperature.
Bring the temperature of the grill to about 150°C. Using tongs and a piece of paper towel, dip it into a bowl of cooking oil and brush the grill.
Grill on the top level grill or warming rack using indirect heat. Baste with the jerk marinade and 250ml of Barker’s Professional Jamaican Jerk Hot & Spicy Sauce every 20 minutes for the next 2.5 hours to 3 hours, turning over so the meat cooks evenly.