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Whenever I have a pork roast out to cook it ultimately means one thing: Jamaican Jerk Pork. I cant think of making anything else with it (I mean I could, but pork roast and jerk seasoning go together like flour and water in my book) and its one of those dishes that I love and enjoy quite a lot.
For my plate, I decided to cut out the carb (rice) so I went with fresh steam carrots and a roasted butternut squash, which I seasoned up with some spray butter and a tablespoon of brown sugar.
The whole dish was perfect. Filling, fresh and packed with flavors. Ive learned the trick with jerk pork or chicken is to use a very small amount of seasoning (incase youre wondering I use the Mild Grace Jamaican Jerk Seasoning). The seasoning itself is packed with flavor and spicy pepper so a small amount will pack on the flavor but not make it too hot to handle. The sweet squash helped balance out the flavors. Ultimately it was a wonderful dish and a perfect dinner.