Ingredients

For the ginger banana chutney

1 medium red onion, minced
2 tablespoons oil
3 ripe small bananas, peeled and cut into small cubes
1 cup pitted dates, coarsely diced
1/2 cup cider vinegar
1 cup pineapple juice
2/3 cup raisins
2 tablespoons finely chopped candied (crystallised) ginger
1 teaspoon Madras curry powder
1/2 teaspoon Kosher salt

For the pineapple chutney

1 20-ounce can crushed pineapple
1 cup white balsamic vinegar
1 cup packed brown sugar
1 small red onion, minced
1 tablespoon minced fresh ginger
1 red finger chilli pepper, seeded, veined, and minced

For the jerk pork

1 medium yellow onion, minced
6 green onions with 1/2-inch green tops, trimmed and finely chopped
3 gloves garlic, minced
2 red finger chilli peppers, seeded, veined, and finely chopped
1 teaspoon finely chopped fresh thyme
1 teaspoon cider or distilled white vinegar
1 teaspoon ground allspice
1 teaspoon packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 boneless pork loin or pork shoulder roast (Boston butt), about 4 pounds

Preparation

To make the ginger banana chutney: In a 2-quart saucepan cook the onions in oil 5 to 10 minutes or until translucent. Add bananas, dates, and vinegar; mix well. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Add pineapple juice, raisins, ginger, curry powder, and salt. Continue cooking 5 to 10 minutes or until mixture is the consistency of marmalade. Remove from heat and chill. Cover and refrigerate until ready to use or up to 3 days.

To make the pineapple chutney: In a 2-quart saucepan combine pineapple chutney ingredients. Bring to a boil; reduce heat and simmer uncovered about 30 to 40 minutes. Remove from heat and chill. Cover and refrigerate until ready to use or up to 3 days.

To make the jerk pork: In a small bowl mix together all remaining ingredients except pork roast. Place pork roast in large resealable plastic bag. Pour marinade over roast, rubbing and pressing it into meat surface. Close bag. Marinate in the refrigerator 6 to 8 hours or overnight, turning bag occasionally to distribute marinade.

Remove roast from marinade; discard marinade. Place roast in centre of cooking grate and grill 2-1/2 to 3 hours for well-done (170°F/77°C), or until tender. Remove from grill and let stand, covered, 5 minutes before slicing or "jerking" (shredding or cutting into 1-inch slivers). Serve with 2 tablespoons Ginger Banana Chutney or Pineapple Chutney, if desired.

This BBQ recipe yields 10 to 12 servings.

Note: Madras curry powder is a milder version than regular curry powder, sometimes available in the spice section of the grocery store. If you can't locate any Madras curry powder at your local grocer's, add a little ugar with the regular curry powder and adjust to taste.