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1
Cut away the rind and most of the fat from the pork.
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2
Remove all the meat from the bones and cut it into pieces about one-and-a-half-inches thick and three or four inches long.
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3
Put the pork pieces and the chicken in a large bowl, cover and refrigerate until needed.
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4
To prepare the seasoning, heat the allspice berries over medium heat in a small heavy saucepan for three or four minutes, stirring often until heated through.
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5
Two tablespoons at a time, crush the berries in a mortar and pestle until all are cracked.
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6
In a medium-size bowl, combine the crushed berries, nutmeg, cinnamon, scallions, garlic, pepper and one tablespoon of the vinegar.
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7
Crush into a pasty mixture.
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8
Add the rest of the vinegar, oil, salt, pepper and bay leaves.
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9
Mix well.
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10
Turn the mixture over the pork and chicken and rub the meat with the seasoning, coating it evenly.
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11
Cover and refrigerate for two hours or overnight.
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12
Cook the jerked pork and chicken on the grill over hot coals or on a gas-heated barbecue as far away from the heat source as possible, at least six inches.
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13
Cover with the lid.
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14
Turn the meat every 10 minutes for about one hour, until done.
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15
If desired, halfway through the cooking time, toss one teaspoon of whole allspice berries into the fire.
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16
Cut the cooked pork into one-third-inch slices and serve with the chicken.
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17
Accompany with Pickapeppa sauce.
