Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle.
In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly.
Cover and refrigerate 2 hours or overnight. Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done. If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire.
Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to 8.
Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.
Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.
Ingredients:
6 Loin pork chops
1 lg Clove garlic (chopped)
3 Chicken breasts (split)
1 ts Hot pepper (chopped)
6 Chicken legs 2 oz
3 tb Red-wine vinegar
Whole allspice berries
1/4 c Peanut or vegetable oil
1/4 ts Fresh grated nutmeg
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Fresh ground pepper
8 Scallions (chopped)
2 Bay leaves (crumbled)
Pickapeppa sauce (see note)