A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
1/3 cup fresh lime juice
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions, both white and green parts, roughly chopped
4 cloves garlic, chopped
1 habanero or Scotch bonnet chile, stemmed, seeded, and minced, or 2 chiles if you want it hotter
1 tablespoon ground ginger
1 tablespoon ground allspice
1/4 teaspoon pumpkin pie spice
4 pork shanks
Fresh Fruit Salsa
1 cup diced watermelon
1 cup diced orange
1 cup diced pineapple
3 tablespoons chopped cilantro leaves, or more to taste
1/4 cup diced red onion
1/4 cup diced red pepper
1/4 cup light rum, or more to taste
2 tablespoons lime juice
3 tablespoons vegetable oil
1/4 cup dark rum
Put all the marinade ingredients in a food processor and puree to make slightly chunky sauce. Rub the jerk paste all over the pork shanks, cover, and refrigerate 2 to 24 hours.
To make the fresh fruit salsa, combine all of the salsa ingredients in a medium bowl and mix well. Cover and refrigerate for 45 minutes to 1 hour before serving.
To prepare the wings, you can sauté or use the broiler. To sauté, heat the vegetable oil in a large skillet over high heat until very hot. Place the shanks in the oil, always at a safe distance to avoid burns. Cook for 4 minutes in each side, or until the shanks lift from the pan without sticking and have reached an internal temperature of 150 degrees F. on an instant-read thermometer, 3 to 5 minutes. Deglaze the pan by adding the dark rum to the pan and stirring in in with the drippings. Pour the sauce over the shanks and serve.
To broil, place on a cookie sheet lined with parchment paper or aluminum foil and broil until well browned on all sides, 3 to 5 minutes. Drizzle with a little rum and serve.