Jamaican Pulled Pork or Beef (Roasted)

pulled_porkThis slow-roast recipe is so easy and the pork or beef so deliciously succulent and tender, eating it is one of those “too good to be true” events that happen in life sometimes.







  • Boston Butt pork roast, bone-in or any Beef roast (3 to 4 lbs)
  • 2 to 3 medium size onions
  • ½ tsp sea salt
  • 2 Tblsp garlic powder
  • 3 Tblsp orange blossom honey
  • 4 Tblsp Doc’s MB Family Jamaican Jerk Sauce


  1. The night before you plan to bake. Place the roast in a large bowl.
  2. Using a food syringe, inject the Jerk Sauce into the roast evenly (one injection every 1 inch, varying the deepness so that the jerk sauce marinates as much of the meat as possible). I use a large diameter needle because the jerk sauce is thick: Depending on the needle size, you may have to thin the sauce with a little water.
  3. Cover the bowl and refrigerate for 18 to 24 hours.


  1. Preheat your oven to 425ºF.
  2. While the oven is coming up to temperature, sprinkle the salt and garlic powder evenly over the meat, covering the entire roast.
  3. Using small amounts at a time, drip the orange blossom honey evenly over the entire roast, mixing it with the garlic powder & salt and rubbing it gently into the meat.
  4. Slice the onions in thick slices (¼ inch) and place on the bottom of a low sided baking dish or pan (I use a 12” cast iron skillet), covering the bottom of the pan.
  5. Place the honey-rubbed roast in the pan, on top of the bed of onions.
  6. Bake uncovered for 30 minutes at 425ºF
  7. Lower the oven temperature to 320ºF
  8. Cover the roast with foil and bake for another 5 to 8 ½ hours at 320ºF (the baking time is defined by the size of the roast. To determine when it’s cooked enough, use a fork to pull the meat. If it’s cooked enough for pulling, the fibers will separate easily and the roast will fall apart removing it from the pan).

After removing the roast from the oven, keep it covered with foil and let it rest for 30 to 45 minutes. You will be able to pull the meat for serving.

Back to Recipes

Spicy Chocolate Swirl Cheese Cake

strawberry_chocolate_cake swirl_cake







Made with Semi Sweet Chocolate infused with Doc’s MB Family Jamaican Hot Sauce, this creamy cheesecake is wonderfully rich and a yummy holiday treat for lovers of spicy pepper chocolate! 

Cheesecake Mixture


  • 3 – eggs
  • 2 tsp – vanilla extract
  • 1 tsp – lemon juice
  • ¼ tsp – salt
  • 2 1/2  cups – sugar (confectioner’s sugar is best)
  • 3 – 8 oz packages cream cheese


  1. Pre heat oven to 350 degrees.
  2. Bring cream cheese to room temperature.
  3. In a large bowl whip eggs, vanilla extract, salt and lemon juice for 2 minutes with an electric mixer.
  4. Add cream cheese and whip for another 2 minutes or until mixture is uniform in consistency.

Chocolate Swirl Mixture


  •  1 cup – semi sweet chocolate chips
  • ¼ cup – evaporated milk
  • ¼ cup – strawberry pie filling syrup
  • 3 Tbsp – Doc’s Jamaican Hot Sauce
  • 2 – egg whites


  1. Separate the whole strawberries from the can of pie filling and set them aside. Then measure out ¼ cup of the strawberry syrup to mix into the chocolate swirl mixture.
  2. Using an electric mixer, whip egg whites for 1 minute.
  3. Using a double boiler, add chocolate chips to the top pan and stir until they melt.
  4. After the chocolate has melted, add evaporated milk, pie filling syrup and Doc’s Jamaican Hot Sauce and stir until the mixture reaches a uniform consistency.
  5. Before adding the whipped egg whites, measure out ¼ cup of the melted chocolate mixture and set aside for use as the top glaze on the finished cheesecake.
  6. Remove the double boiler from heat and add the whipped egg whites to the remaining chocolate mixture. Fold in the whipped egg whites until the mixture is smooth and uniform.


 For this recipe, I used two 9 inch graham-cracker pie crusts. They come pre-made in convenient aluminum pans and are available in any grocery store. However, you can also use one 9 inch spring-form pan for a thicker, more traditional cheesecake (see spring form pan directions below).
  1. Using the two pans, add half of the cheesecake mixture to each graham cracker pie crust.
  2. In a circular pattern from outside to middle, use a spoon to dribble half of the chocolate swirl mixture onto the top of the cheesecake mixture in each pan until both pans have roughly equal amounts of the chocolate mixture.
  3. With the spoon, swirl the chocolate mixture into the cheesecake mixture, taking care not to over mix or go too deep, (don’t disrupt the graham-cracker crust on the bottom or the sides).
  4. When you have achieved a marble effect, the pans are ready to put in the oven to bake.
  5. Set the pans on cookie sheets and bake at 350 degrees for 40 minutes.
  6. Cool the cheesecakes on a cookie rack for 1 hour.
  7. While the cheesecakes are cooling, return the chocolate mixture that was set aside for glazing to the double boiler and stir until the mixture is warmed and melted.
  8. After the baked cheesecakes have have cooled, use a soft cake spatula to spread half of the chocolate mixture evenly on top of each cheesecake, forming a thin glaze. Add a few of the whole strawberries, as desired.
  9. Cover and refrigerate for 2 hours.
*To make just one, thicker cheesecake using a 9 inch spring-form pan.
  1. Crust: 1 cup of crushed graham-crackers mixed with 2 Tblsp melted butter.
  2. Pat the crust mixture evenly onto the bottom of the pan
  3. Pour in all of the cheesecake mixture.
  4. Follow the instructions above to marble in all of the chocolate mixture.
  5. Put pan on a cookie sheet and bake at 350 degrees for 50 minutes.
  6. Follow instructions above to glaze and cool.

Back to Recipes

Breakfast Burrito


These breakfast burritos were inspired by leftovers from our Jamaican Pulled Pork (Ultimate Holiday Jamaican Pork Roast). We also make them with leftover Jerk chicken.
If you have any leftover Jerk Chicken or Jamaican Pulled Pork you will absolutely love these breakfast burritos!
The combination of small, sauteed sweet potato cubes, diced & pan-seared green peppers, loads of gooey melted cheese on top of scrambled eggs and topped off with our Jamaican Pulled Pork or grilled Jerk Chicken… and Jah-Mon, what a meal!
Ingredients:(makes 6-8 burritos)
  1. 4 large Eggs
  2. 4 oz shredded fiesta blend cheese (any combination of shredded Jack, Cheddar, Queso Quesadilla, Asadero, Mozzarella cheeses)
  3. ½ of a medium size bell pepper
  4. 2 small sweet potatoes
  5. ½ cup sour cream
  6. 1 Tblsp Doc’s MB Family Jamaican Jerk Sauce
  7. 3 Tblsp extra virgin olive oil
  8. 2 Tblsp water
  9. 1 tsp onion powder
  10. 1/8 tsp sea salt
  11. 2 cups of leftover Jamaican Pulled Pork or Grilled Jerk Chicken (diced)
  12. 1 pkg of small soft taco shells
  13. Doc’s MB Family Jamaican Hot Sauce (optional)


  1. Prepare the jerk/sour cream sauce to apply to the soft taco shells – In a bowl, combine the sour cream and Doc’s Jamaican Jerk Sauce. Mix thoroughly and set aside.
  2. Heat your leftover Jamaican Pulled Pork or Jerk Chicken in a microwave oven (using a microwave safe container) or in a toaster oven (wrapped in aluminum foil or in a covered oven dish). Set aside.
  3. Peel and dice sweet potatoes and bell pepper (dice into ¼ inch to ½ inch blocks).
  4. Using a hot, dry skillet (I use cast iron) sear the diced bell pepper, (medium-high heat) stirring intermittently until the pepper cubes are slightly blackened and softened a bit. Remove peppers from pan and set aside on a dish of in a bowl.
  5. Using the same skillet, add 2 Tblsp of olive oil and then add the diced sweet potatoes after the oil gets hot. Saute the diced sweet potatoes until they are browned and softened (medium-high heat). Remove sweet potatoes from skillet and set aside with the seared peppers.
  6. Break eggs into a bowl, add 2 Tblsp of water, onion powder and sea salt. Whisk vigorously until well-blended.
  7. Using the same skillet, heat 1 Tblsp olive oil and then pour the egg mixture into the warmed skillet. Stir eggs with a spatula until they begin to thicken a little (medium heat), then add the cooked peppers and sweet potatoes. Stir constantly until the mixture thickens to the point that none of the egg is runny and then remove the pan from the stove.
  8. Add shredded cheese to the mixture in the skillet and put a lid over the top (cheese will melt).
  9. Remove 6 to 8 soft taco shells from the package and, using a spoon, spread a thin layer of the jerk/sour cream sauce on each shell.
  10. Using a spatula, divide the egg-mixture in the skillet into even portions (cheese will be melted and gooey) and put a portion on each shell (in a wide line in the middle of the shell). Add a small amount of pulled pork or Jerk Chicken on top of the egg mixture on each shell (If you are a hot sauce lover, add a dash of Doc’s Jamaican Hot sauce on top of the meat).
  11. Fold the shell anyway you like and ENJOY!

Back to Recipes

Oysters Rastafeller

oysters_rastafellerFor oyster lovers, this recipe is a wonderful and perfectly spiced Island taste treat using Doc’s Jamaican Hot Sauce.









  • 2 to 3 dozen fresh oysters
  • Doc’s Jamaican Hot Sauce
  • 2 to 3 oz. grated Gruyere cheese
  • 2 to 3 oz. Grated Parmesan cheese
  • ½ cup seasoned bread crumbs


  1. Pre-heat oven to broil setting
  2. Shuck oysters and put the meat and brine into a bowl.
  3. Discard the top half of the oyster shells and scrub the bottom half of the shells under cold running water.
  4. Arrange the cleaned half-shells on a large cookie sheet.
  5. Using a spoon, add about 1/8 tsp of the oyster brine into each half-shell.
  6. Bread each piece of oyster meat in seasoned bread crumbs and place 1 – 2 pieces in each half-shell.
  7. Add 1/8 tsp of Doc’s Jamaican Hot Sauce to each half shell.
  8. Add a pinch of Gruyere cheese and then a pinch Parmesan cheese to each half shell.
  9. Place the oyster cookie sheet on a rack about 6 inches from the heating elements in your pre-heated oven and bake for 9 minutes.

Back to Recipes

Baked Cheese & Garlic Jerk Chicken

baked_cheeseThis delicious baked-dish recipe has comfort-food written all over it and comes with a warning: While this recipe is baking, the mouth-watering aroma wafting from your kitchen will drive your friends and family nuts!







  • 6 to 10 chicken thighs
  • 2 tsp garlic powder
  • ¾ tsp sea salt
  • 8 Tblsp Doc’s MB Family Jamaican Jerk Sauce
  • 4 oz. whipped cream cheese
  • 3 oz. sour cream
  • 2/3 cup grated Parmesan cheese
  • 3/4 cup shredded Monterrey Jack cheese
  • 3/4 cup shredded mild Cheddar cheese
  • 1 cup chopped fresh sweet basil
  • 2 Tblsp balsamic vinegar


  1. Preheat oven to 375 degrees:
    Arrange chicken thighs in a large baking dish, skins up  Sprinkle chicken evenly with 1 tsp garlic powder and ½ tsp salt Bake uncovered for 50 minutes on middle rack
  2. Make the Jamaican Cream Cheese Sauce:
    While the chicken is baking: In a large bowl, combine cream cheese, sour cream, Doc’s MB Family Jamaican Jerk Sauce, 1 tsp garlic powder, ¼ tsp sea salt – mix thoroughly to a smooth consistency. Refrigerate.
  3. Remove chicken from oven and reset oven temp to 350 degrees:
    1. After removing the baked chicken thighs from the oven, drain most of the fat from the baking dish, leaving 2 to 3 Tbsp. (For the sake of avoiding a mess, I transfer the chicken to a plate before draining and then return it to the baking dish after pouring off the fat)
    2. Sprinkle balsamic vinegar evenly over the chicken thighs
    3. Spoon the cream cheese/sour cream/etc mixture evenly over each chicken thigh
    4. Sprinkle with Parmesan cheese
    5. Sprinkle with chopped fresh sweet basil
    6. Mix the shredded Monterrey Jack and Cheddar Cheeses together and sprinkle evenly
  4.  Return chicken thighs to the oven and bake, uncovered at 350 degrees for another 20 to 30 minutes (or until the cheese turns a golden brown).

* If you are a rice lover, you can leave a little more fat in the dish and add a few cups of cooked rice before the last 20 minutes of baking:  At the end of step 3, add the rice evenly around the chicken pieces after the chicken is coated with the sauce, basil and cheeses.

Back to Recipes


Jamaican Fish Tacos


If we were to try to describe how awesome these Jamaican Fish Tacos taste and their wonderful textures, we would fail.
Suffice it to say that the fish pieces are crispy on the outside and soft & flaky and buttery on the inside. When combined with the crunch of the slaw and the flavorful creaminess of the Jamaican Jerk Taco Sauce, this dish transcends into the realm of a perfect dining experience!

  • 4 Tbs Doc’s MB Jamaican Jerk Sauce
  • 1 pkg medium size soft taco shells
  • one 16 oz. pkg slaw cabbage
  • one 16 oz. container sour cream
  • 4 Tbs mayonnaise
  • 1/2 cup cider vinegar
  • 4 Tbsp sugar (or the equivalent sugar substitute)
  • Panko bread crumbs
  • Corn flour
  • Cooking Oil
  • 1 1/2 lbs Tilapia fish fillet

The Fish
Tilapia is a good fish to use but if you are feeling flush, Grouper or Red Snapper will knock this recipe out of the park. For 6 people use about 1 ½ lbs of fish.

Marinating the Fish
Using 3 – 4 Tblsp of Doc’s MB Family Jamaican Jerk Sauce, coat the fish and refrigerate in a covered bowl for at least 1 hour prior to cooking (2 to 3 hours is even better).

Frying the Jerk Fish

  1. Cut the fish fillets into 1” to 2” pieces then bread the pieces in a mixture of 1 part corn flour to 3 parts Panko bread crumbs.
  2. Deep fry the beaded fish pieces in hot canola oil (325 degrees) until golden brown, then place the cooked fish on paper towel to drain. Lightly dust with salt.
The Jamaican Jerk Taco Sauce
  1. Combine 1 cup sour cream, ½ cup mayonnaise, 6 Tblsp ofDoc’s MB Family Jamaican Jerk Sauce and a dash of salt in a bowl and mix thoroughly.
  2. Refrigerate until you are ready to put the tacos together
The Coleslaw Dressing
(make a few hours before using to let the sauce and cabbage bleed together)
  1. In a large bowl combine ½ cup cider vinegar, 4 Tbs sugar (or the equivalent using a sugar substitute), 4 Tbs mayonnaise, ¼ tsp salt and a dash of black pepper.
  2. Whisk ingredients until the dressing is a smooth consistency.
  3. Add one 16 oz. bag of shredded cabbage (slaw) and mix thoroughly
Making the Jamaican Jerk Fish Tacos
  1. Place a soft taco shell on a plate and using a spoon, coat the entire taco with taco sauce.
  2. Place 3 to 5 fried fish fillets in the middle of the taco
  3. Add desired amount of coleslaw and then fold the taco shell over from each side to the middle

Back to Recipes



Island Party Dip

This dip is easier than putting your socks on in the morning.  No kidding, it’s not only easy, but you will never have left-overs!  We take this dip to every get-together, party, or pot-luck we go to with friends and family and if empty bowls count as casualties, this dip is practically DOA every time.

  • 8 oz. whipped cream cheese or softened block cream cheese
  • 1/3 cup  sour cream (lite or regular)
  • 1/8 tsp  salt
  • 7  Tbsp  Doc’s MB Family Jamaican Jerk Sauce
  • 3 Tbsp Mayonnaise (optional)
* To add a nice summer coolness to this dip, use the recipe above and add: 
  • 1 tsp Key Lime juice
  • 1 Tbsp Pina Colada Mix
  • 8 oz Crushed Pineapple (non-sweetened and well drained)
Combine all ingredients in a bowl and stir until thoroughly blended
Dip with Crackers, Raw Veggies, pita bread or chips. Jah Mon!Back to Recipes

Spicy Apricot Dipping Sauce

This delicious dipping sauce can be used with many dishes, from egg rolls to cocktail meatballs. You will find it mentioned below in several of our recipes and the great part is it’s almost as easy to make as opening a Red Stripe beer (almost).
  • 1 cup Apricot Jam
  • 4 Tbsp Doc’s Jamaican Hot Sauce
  • 4 Tbsp Brown Sugar (light)
  • ¼ cup water
In a bowl, combine all ingredients and whisk until achieving a smooth consistency.

Back to Recipes

Doc’s Darling Red Caribbean Peppers


After moving back to the states I couldn’t find the Caribbean Reds anywhere except through searches on the internet. As far as buying them in bulk, or even buying a few for cooking, they just weren’t available. Scotch Bonnets weren’t very easy to find either.

When I wanted to make my own Jerk Sauce I was relegated to using fresh Cayenne peppers because they are a tiny bit closer in flavor to Island peppers than any others available in the states. But Cayenne peppers are still a far cry from the real-deal when shooting for authenticity.

Because of the lack of proper peppers, over time I had given up on making the Jerk Sauce recipe I had developed while living in Jamaica, at least as any kind of commercial venture.

Then one day providence smiled on us. A neighbor knocked on our front door. In his hand he had a bulging plastic shopping bag full of peppers.

My heart skipped a beat when I saw the large, red, oddly shaped peppers in the bag. And when I cut a piece from one and tasted it, I nearly jumped for joy! They were a bit hotter and sweeter in flavor, but our neighbor’s peppers tasted very close to the Caribbean Reds I had used in Jamaica.

I asked the neighbor where he had found the peppers and he told me he was growing them! He said he had 6 or 7 plants in his backyard vegetable garden. Earlier that Spring he had gone to a supermarket to buy some Habanero peppers for saving seed and starting plants for his garden. There, in the same bin as the orange Habanero peppers was a lone red pepper, larger and a different shape. He bought the odd red pepper, brought it home and saved the seeds. These were the peppers from the resulting plants.


I started growing and saving seed from the peppers our neighbor gave us. Then two years later an awesome accident happened and mother nature doubled-down on our good fortune! A volunteer pepper plant came up in a pot next to where I had grown the gift-peppers the year before.

The volunteer plant made a completely new kind of pepper that had most of the traits from the gift-peppers but its fruit was even larger, meatier, sweeter and had a bit less heat.

Because peppers cross pollinate so easily, I surmised the new plant had crossed with the other two other types of peppers I had grown the previous year.

When folks develop a new type of pepper, either intentionally or from a serendipitous act of nature, in order to get planting-seed that will stay true, it’s necessary to grow the parent-peppers in isolation for six generations to preserve and stabilize a unique DNA.

After the six generations and our peppers were “stable,” we harvested them to collect seeds for future growing. The following Spring we planted the resulting seed and later that year harvested our first stabilized unique-DNA peppers! We named them Doc’s Darling Caribbean Red.

A year later, Patti and I were able to begin our journey into making Jerk Sauce (and later, our Hot Sauce) as a commercial venture and MB Family Foods was born.

Over the following years, as our business grew so did our need for more and more peppers. I spent several months searching commercial suppliers’ various bulk peppers, hoping to find a match with the peppers we had been growing. I must have tried a dozen powders, mashes and fresh peppers from as far away as South America and North Africa. I made test batch after test batch of our hot sauce, but nothing came even close to the wonderful, unique flavor we achieved using the peppers we grew.

Learning all this was enough for us to stop spending a bunch of time looking for peppers which may or may not exist somewhere else on the planet, especially on a commercial level. Instead, we put our energy toward figuring out how we would be able to meet the pepper-demand of our growing business and looked to local organic farms that would be able to grow our Doc’s Darling Caribbean Reds for us.

How did we decide on the pepper name?

Our neighbor, friend and pepper-buddy graciously allowed us to combine his last name (Darling) and my nickname (Doc) in naming the peppers.

Having read all this, when you taste our two sauces and experience their wonderful and unique flavors, you will also understand why we give such heartfelt thanks to Mr. Darling for thinking of us and knocking on our door with his wonderful treasure-bag full of goodies.

– Doc

Jamaican Spiced Pumpkin Soup


Family-friendly and five stars on our YUM scale! 
When Autumn is in the air, this mouthwatering soup is rich and aromatic, yet light on calories and perfectly matched with fresh baked Coco Bread, hot out of the oven!


*For those who can’t tolerate dairy, the condensed milk in this recipe can be replaced with Coconut Milk.



What You Need:
  • 4 Tbsp Doc’s Jamaican Jerk Sauce
  • 2 Tbsp fresh ginger, grated (or 1 Tbsp ginger powder)
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1  onion, finely chopped
  • 1  Granny Smith apple peeled, seeded and diced
  • 2 Tbsp extra virgin olive oil
  • 3 cups vegetable broth
  • One can pure pumpkin puree, 15 oz  (do not use pumpkin pie filling)
  • 12 dried apricots, diced (about 3 oz.)
  • One can evaporated low-fat milk, 12 oz
  • 5 to 7  Tbsp pure maple syrup
  1. Grate fresh ginger and set aside.
  2. Mince onion and set aside.
  3. Dice apple and set aside
  4. In a large pot over medium heat; add oil, onion and salt and sauté for 3 minutes or until the onions are beginning to brown.
  5. Add cinnamon, ginger, apple and Doc’s Jamaican Jerk Sauce and sauté for 1 minute, stirring continuously.
  6. Add vegetable broth and lemon juice, making sure to scrape the bottom of the pot with a spoon or spatula to get any flavorful bits incorporated into the soup and to prevent sticking.
  7. Whisk in the pumpkin puree and then add the dried apricots. Stir well. Bring to the boil, cover, reduce heat to low and simmer for 30-45 minutes or until the onion and apricots are soft. Stir occasionally.
  8. When the soup is done, whisk in the maple syrup and evaporated milk and use a  blender to puree the soup until smooth.
  9. Serve in bowls or cups with a dash of cinnamon powder on top.

Back to Recipes