Jerk Pork

1/2 cup chopped onion
1/2 cup chopped garlic
1/4 cup chopped ginger
2 scallions
1 Scotch bonnet pepper, seeded (or to taste)
1 teaspoon pimento seeds or ground allspice
1 teaspoon chopped thyme
1/4 cup soy sauce
1/4 cup corn oil
salt to taste
vinegar to taste
4 pounds pork legs

In food processor, blend the onion, garlic, ginger, scallion, pepper, pimento, thyme, soy sauce, and corn oil to a smooth paste. Mix in the salt and vinegar. Rub the paste on the pork and marinate in the refrigerator for at least 2 hours, preferably overnight.

Barbecue the pork over an open fire, turning often to avoid burning.
Yield: 12 servings