Jerk Rubbed & Roasted Sterling Silver® Deep Basted Pork Steamship Banana, Bacon & Rum Yogurt

Enough for 30 pounds or 1 steamship

Tired of conventional carving stations? Had it with giant beef steamship rounds that dominate your oven space during peak holiday season? Then this Sterling Silver® Deep Basted Pork Steamship is for you! This fast cooking crowd pleaser with an edgy yogurt sauce will wow your customers and their guests!

Jerk Rub

Ingredients

• 2/3 Cup Coriander, ground
• 2/3 Cup Ginger, ground
• 2/3 Cup Brown sugar
• 1/3 Cup Onion, granulated
• 1/3 Cup Garlic, granulated
• 1/3 Cup Kosher salt
• 1/3 Cup Cayenne, ground
• 3 Tablespoons Black pepper, course
• 3 Tablespoons Thyme, dry
• 2 Tablespoons Cinnamon, ground
• 2 Tablespoons Allspice
• 2 Tablespoons Cloves, ground
• 1/2 Cup Canola oil

Method

• Pre heat oven to 300°.
• Combine all the dry ingredients in a bowl.
• Rub pork all over with the oil.
• Press jerk rub vigorously into the pork.
• Wrap pork with foil. Seal well.
• Place the steamship in a roasting pan with the bone up. You may need to prop it up with foil.
• Place the pork in the oven and cook for about 3 hours. When the internal temperature reaches 130°, remove the foil and turn the oven up to 425°.
• This will allow the pork skin to crisp. Continue to cook until the internal temperature reaches 140°.
• When the pork reaches temperature, remove from the oven.
• Allow to rest for at least 30 minutes before carving.
• Serve with the Banana, Bacon & Rum Yogurt. Recipe follows.

Banana, Bacon & Rum Yogurt

Makes ½ Gallon

Ingredients

• 1/2 Pound Sliced bacon, cut into lardons
• 2 Each Garlic cloves, minced
• 3 Each Shallots, minced
• 6 Each Ripe bananas, sliced 1/2" thick
• 1 Cup White rum
• 1/4 Cup Cilantro, chopped
• 6 Cups Fat free plain yogurt
• Salt to taste
• Honey to taste
• Lime juice to taste

This sauce should be a little sweet, to balance the heat from the jerk rub, a little savory and a little tart. Make the sauce the day before so all the flavors can fully develop.

Method

• Place the bacon lardons in a large sauté pan over medium high heat. Cook until crisp.
• Remove the bacon from the pan with a slotted spoon and drain on paper towels. Reserve 3 Tablespoons of bacon fat in the pan and return to medium heat.
• Add the garlic and sauté until fragrant.
• Add the shallots and sauté about 2 minutes.
• Add the bananas and toss to coat with the bacon fat.
• Remove pan from heat, add the rum, and return the pan to heat source, flame off the rum. Reduce the rum by two thirds. Allow to cool slightly.
• Add this mixture to a blender cup and puree until smooth.
• Place the banana puree in a bowl, big enough to hold 1/2 gallon, and allow it to cool in the refrigerator.
• When cool. Stir in the bacon, cilantro, yogurt, salt, honey and lime juice to taste. Combine well.
• Serve at room temperature with pork or chicken.

Enjoy!

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