Jerk Pork with Sweet Fried Plantains (Jamaican-Style)

In a blender or food processor, combine Scotch bonnets, green onions, thyme, allspice, cinnamon, nutmeg, ginger, brown sugar, soy sauce, oil, lime juice, salt, and black pepper. Blend until smooth, scraping down as needed.

Cut the pork shoulder into large chunks (about 2 inches). Place in a bowl or resealable bag, pour the marinade over, and massage to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.

Preheat a gas or charcoal grill to medium heat (about 325°F / 160°C). If using charcoal, arrange coals for indirect heat. You'll aim to cook the pork slowly with some smoke.

Remove pork from marinade, letting excess drip off. Place on the grill grate away from direct heat. Cover and grill for 1 to 1.5 hours, turning occasionally, until the internal temperature reaches 165°F (74°C) and the meat is tender and nicely charred. Baste with leftover marinade at least twice during cooking but make sure to bring it to a boil first if you use it as a baste.

Carefully remove the pork to a cutting board and let rest for 10 minutes. Then slice or chop into bite-sized pieces.

While the pork rests, pour oil (about 1/2 cup) into a skillet until about 1/4 inch deep and heat over medium-high heat. Fry the plantain slices until golden brown on both sides, about 2-3 minutes per side, adjusting heat if needed. Drain on paper towels.

Serve the jerk pork alongside the fried plantains. Optionally, sprinkle with a little extra lime juice or a sprinkle of chopped thyme.