Jamaican Jerk Pulled Pork w/ Pineapple Salad

By Eric Cearley

Votes: 87

VS

Maple Bourbon Pork Tenderloin

By Randy Joppie

Votes: 31

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About Eric Cearley

Comic Book Artist. Rescuer of Animals. Coughlin's Law advocate. Shareholder in the Mos Eisley Cantina and most importantly a Traeger Enthusiast! Lover of all things smoked, cured and bacon!

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About Randy Joppie

BBQ enthusiest that cooks on a grill/smoker atlteast twice a week year round. Enjoy all protiens as well as a wide variety of vegtables

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Jamaican Jerk Pulled Pork w/ Pineapple Salad

By Eric Cearley

Low and slow smoked Pork Shoulder served pulled and mixed with a spicy Jamaican Jerk sauce, grilled Pineapple salad and a quick pickled Red Onion. Perfect for sliders, sandwiches or even just by itself.

Serves: 4

Recipe Ingredients

Jerk Pulled Pork & Pickled Red Onion

  • 4 lbs Pork Shoulder
  • 1/4 cup Light Brown Sugar
  • 3 dash Salt and Pepper
  • 1/2 handful Red Onion Sliced
  • 1 tbsp Sugar
  • 1/4 cup Apple Juice
  • 3/4 cup Apple Cider Vinegar

Jerk Rub Recipe & Pineapple Salad

  • 4 handful Garlic Cloves Minced
  • 1/3 cup Sugar
  • 1/2 tsp Allspice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Clove
  • 1/2 tsp Ginger
  • 2 dash Salt and Pepper
  • 1/3 cup Chopped Green Onion
  • 1 1/2 tbsp Chopped Fresh Thyme
  • 1 bunch Scotch Bonnet Pepper Minced
  • 1/2 handful Red Onion Chopped
  • 1 tbsp Canola Oil
  • 1 tbsp Honey
  • 3/4 handful Grilled Pineapple
  • 1/2 bunch Cilantro
  • 1/2 bunch Mint
  • 1 handful Cucumber Sliced
  • 2 handful Red Bell Pepper Julianned
  • 1/2 cup Red Wine Vinegar
  • 2 oz Juice of Limes
  • 2 tbsp Honey

Recipe Instructions

  1. Season the Pork Shoulder with the Brown Sugar and Salt Pepper...
  2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes)...Place the Pork Shoulder on the grill grate and smoke 1 1/2 hours per pound - for this recipe 6 hours
  3. While the Pork is smoking prepare the Pickled Red Onion...thinly slice the Red Onion
  4. Whisk together the Sugar, Apple Cider Vinegar, and Apple Juice and then place the sliced Red Onion in the mixture. Set aside for at least 1 hour.
  5. For the Jerk Sauce...mix the dry ingredients together...Sugar, Allspice, Cinnamon, Clove, Ginger and Salt and Pepper together and set aside
  6. Next mix the chopped ingredients together...Green Onion, Red Onion, Scotch Bonnet and Garlic and set aside
  7. Add the Dry and Chopped ingredients to the Wet mixture of Orange Juice, Canola Oil and Honey and whisk until well mixed...once well mixed set aside to combine for at least 2 hours
  8. For the Grilled Pineapple Salad...cut Pineapple into quarters and grill - while grilling slice up the Cucumber and Julianne the Red Pepper combining into bowl with the Cilantro and Mint
  9. Once the Pineapple comes off the grill and is cooling - mix the Red Wine Vinegar, Lime Juice and Honey and fold into salad...once cooled fold in the Pineapple slices...
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Maple Bourbon Pork Tenderloin

By Randy Joppie

Seasoned, Marinted , Smoked and Glazed - a fantastic way to amp up a ho-huum pork tenderloin. Simple recipe and technique that yields fantastic results!

Serves: 4

Recipe Ingredients

  • 1 tsp Sea Salt
  • 2 tbsp Smokín Guns BBQ Gun Powder
  • 2 tbsp "Cimarron Docs Sweet Rib Rub & BBQ Seasoning
  • 4 oz Bliss Bourbon Barrel Maple Syrup (or REAL Maple Syrup if Bliss is not available )
  • 2 oz Makers Mark Bourbon

Recipe Instructions

  1. Season the Pork Loin wiht the equal parts of Cimarron Doc's Rub(www.cimarrondoc.cxom) and the Smokin'Guns BBQ Gun Powder (www.smokingunsbbq.com) amd place it in a Zip Top Plastic Bag. I have no affiliation with Cimarron Doc's nor Smokin'Guns , but the combination produces an excellent flavor profile on this pork loin.
  2. Pour Makers Mark Bourbon in bag with Seasond Loin, remove air from back by hand and zip top of bag. Let marinte for 2 hours.
  3. Prepare Trager Pellet Grill by loading in Maple Wood Pellets. Light Grill and bring it to 230 degrees so you are getting smoke from the pellets.
  4. Place pork loin on grill/smoker and let it cook. until it reaches 125 degrees internal temperature (approx 1 1/2 hours) .
  5. Once at 125 Degrees, Baste the pork line in Bliss Bourbon Barrell Maple Syrup every 15 minutes for the next hour, or until the internal temperature of the pork loin reaches 145 degrees
  6. Remove the pork loin from the grill and let it rest on a cutting board 15 minutes prior to cutting/serving
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