Jerk Pork
From: Jay B. McCarthy, in Fine Cooking #3

i often use a mango instead of the suggested oil/honey.  slash deeply
into a pork shoulder, immerse in the mix and let sit overnight.

next day cook on the barbecue as slowly as you can

this is the one i used to beat all comers a the cook off many years
ago.  even dave was impressed.

The author suggests stuffing it under the skin of a turkey breast,
or chicken, or on fish. Delicious on pork. 

30 scallions 
5" piece fresh ginger, peeled 
1/4 cup garlic cloves, peeled 
6 bay leaves 
6 to 8 Habanero or Scotch bonnet chiles, seeded, minced 
2 t freshly ground nutmeg 
2 t freshly ground cinnamon (approx. 1 stick) 
1 T freshly ground allspice 
2 T black peppercorns, ground 
2 T whole coriander seeds, ground 
1 T kosher salt 
1 C fresh thyme leaves, chopped fine 

Optional:

1/2 C oil (if using a blender) 
1 t apricot jam or honey 

Chop the scallions, ginger, garlic, bay leaves, and chiles
separately until moderately fine. (by hand). Combine these
ingredients and continue chopping until fine. Place in a bowl and
add ground spices. Stir in the chopped thyme and mix well. The
rub tastes best if allowed to sit for a few hours for the flavors to
meld.