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1
Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1 1/2 inch; thick and 3 inches to 4 inches long.
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2
Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.
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3
To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 minutes, stirring often; 2 tablespoons at a time, crush berries in mortar and pestle.
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4
In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tablespoon vinegar; crush into pasty mixture.
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5
Add rest of vinegar, oil, salt, pepper and bay leaves.
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6
Turn mixture over pork and chicken and rub meat with seasoning, coating evenly.
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7
Cover and refrigerate 2 hours or overnight.
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8
Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6 inches or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.
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9
If desired, halfway through cooking time toss 1 teaspoon whole allspice berries into fire.
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10
Cut cooked pork into 13 inch slices and serve with chicken.
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11
Accompany with Pickapeppa sauce.
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12
(Note: Can also be cooked in preheated 350F (180C) F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.)
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13
(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)
