Carnival Stuffed Jerk Pork & Coco Bread Sandwich

Preparation Time: 10 minutes

Marinating Time:    24 hours

Grilling Time:         30 minutes

Servings:                4

Ingredients

1 – 1/2 lb (750 g)      Ontario Pork Shoulder, trimmed and cut into cubes

1 Tbsp (15 mL)          salt to taste

2 tsp (10 mL)             pepper

1 1/4 cups (300 mL)  IGF Mango Jerk Sauce, divided

4                                store bought coco bread 

1             store bought Jamaican beef patty

1             Recipe Island-Style Cole Slaw

1                                Recipe Caribbean Corn Salad

2 Tbsp (30 mL)         fresh Ontario coriander leaves, picked

In medium bowl, add the pork, season both sides with salt and pepper; pour 1 cup (250 mL) jerk sauce over pork, cover hands with food safe gloves, mix and rub jerk sauce over pork. Cover and transfer to the refrigerator to marinate overnight.

Place pork on greased grill over medium heat; close lid and grill, turning occasionally and basting with remaining sauce for about 25 minutes or until meat thermometer registers 160°F (70°C).

Slice each coco breads in half, not all the way through to open like a pocket to stuff.

Place patty on bottom half of sandwich; divide and add jerk pork over patty, add cole slaw, corn salad, coriander leaves and serve.