Spicy Jerk Pork

For marinade
1/2 cup chopped scallion
4 serrano or jalapeño chiles, chopped with seeds, or 1/2 Scotch bonnet chiles, chopped without seeds
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons ground allspice
1 garlic clove, chopped
1 teaspoon coarse salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 lb boneless pork loin, cut crosswise into 1-inch-thick slices
2 teaspoons vegetable oil plus extra for brushing
1 tablespoon chopped scallion (optional)

Make marinade:
Purée marinade ingredients in a small food processor or a blender and transfer to a sealable plastic bag.

Marinate pork, then grill:
Put pork in bag, turning to coat, and seal bag. Marinate pork, chilled, turning occasionally, 8 hours. Brush a well-seasoned cast-iron ridged grill
pan lightly with some oil and heat over moderately high heat until hot but not smoking. Grill pork, seasoned with salt, in batches over moderate
heat, turning occasionally, until cooked through, about 9 minutes on each side. (Discard any remaining marinade in bag.) Transfer pork to a plate
to cool slightly. With your fingers, shred warm pork into a bowl and toss with oil, scallion, and salt to taste. Keep warm, covered.

Cooks’ note:
• Jerk pork may be grilled and shredded 1 day ahead and cooled completely before being chilled, covered. Reheat, covered, in a 400°F oven until hot and season with salt and pepper.