Directions:

To Prepare Jerk Roasted Pork:
1. Place the pork in a covered container.
2. In a bowl, mix the lime juice, orange juice, onion, garlic, cumin, oregano, pepper, salt, cilantro, and oil. Pour over the pork, cover, and refrigerate for at least 8 hours or overnight.
3. Preheat the oven to 375 degrees Fahrenheit. Remove the pork from the marinade and discard the marinade.
4. Rub the jerk seasoning over the pork and place it in a covered baking dish.
5. Add the chicken stock, cover, and bake for 2 hours or until fork-tender.
6. Remove the pork from the pan and shred it with tongs. Use immediately or cool and refrigerate for up to 3 days.

To Prepare Pikliz-Style Onions:
1.In a small bowl, combine the green onions, vinegar, and salt.
2. Stir well and let the mixture sit at room temperature for about 10 minutes to quickly pickle.

To Prepare Mustard Hot Sauce:
1. In a bowl, combine vinegar, lime juice, onions, and shallots. Cover and marinate for 30 minutes.
2. Heat a pot over medium heat. Add the mixture, including the marinating liquid.
3. Cook for 5 to 7 minutes until the onions are tender and the liquid is reduced by half.
4. Add the habanero peppers, tomato paste, garlic, mustard, salt, and pepper. Reduce the heat and simmer for 5 to 8 minutes, or until the liquid is reduced by half again. Allow the mixture to cool for 5 minutes
5. Place the mixture in a blender or food processor. Process until smooth. Cover and refrigerate until ready to use.

To Prepare Port-Au-Prince Aioli:
1. In a bowl, stir all ingredients together until well-mixed. Cover and chill until ready to use.

To Prepare Djon Djon Rice:
1. Heat the oil in a pot over medium heat. Add the onions, garlic, and shallots. Cook for about 5 minutes or until translucent.
2. Add the rice, cloves, butter, peas, thyme, chiles, mushrooms, and vegetable stock. Mix well.
3. Cover and reduce the heat to low. Simmer for 12 to 14 minutes, or until the rice is tender and the liquid is absorbed. Keep warm until ready to enjoy.

To Assemble Haitian Jerk Pork and Rice Bowl:
1. Place 1 cup of rice in the center of each bowl.
2. Top with 1/2 cup of pork and drizzle with 1 tablespoon aioli.
3. Arrange 3 plantain chips at the top of the bowl, 1 tablespoon of pikliz-style onions on the right side, and a lime wedge on the left.
4. Sprinkle with 1 tablespoon of cilantro leaves and enjoy immediately!

Chef Tips:
-Use gloves to handle peppers. Pepper juice can burn the eyes. Wash your hands thoroughly with soap and water after
handling peppers.
– Leftovers that keep on giving! Try the aioli or hot mustard sauces on a jerk pork sandwich or as part of a flavor-packed salad dressing!
– Turn leftover rice into a brand-new meal! Sauté it with a scrambled egg, veggies, and a splash of soy sauce for a quick fried rice or use it as a flavorful base for stuffed peppers or burritos.
-Perfect rice: Enjoy within an hour for the best texture. If you are planning to eat it later, cool it quickly and keep it covered in the refrigerator for up to 2 days, then reheat it to a minimum internal temperature of 165 degrees Fahrenheit.
-Make the most of your time! Marinate the pork the night before and use a pressure cooker or multicooker — tender pork in about 45 minutes!