For The Bakes:
1 1/2 cups of all purpose flour
1 teaspoon baking powder
1 tablespoon brown sugar
2 tablespoon butter (cold)
1/4 teaspoon salt
1 cup of warm water (approximately)
2 cups of oil for frying
For the Jerk Pork:
For the BBQ Sauce:
1 cup of ketchup
1/2 cup water
1/2 cup of honey
2 tablespoons Worcestershire
3 tablespoons molasses
2 teaspoons black pepper
1 teaspoon white pepper
1 teaspoon liquid smoke
1/4 cup cider
1 tablespoon onion (freshly zest)
1 tablespoon fresh grated ginger
1 teaspoon fresh crush red pepper or cayenne pepper
Add all dry ingredients under For The Bakes to a bowl. Rub in the butter with your fingers. Once the flour has a pebble like consistency start adding the water a tablespoon at a time. Using your hands knead in the dough until it is soft and is pulling away from the bowl. Knead it about 3-5 minutes. Cover with a damp cloth and allow to rest for 30 minutes.
Make the BBQ Sauce
Add all the ingredients for the BBQ Sauce in a sauce pan and allow to simmer on low for 30-35 minutes. It should thicken up slightly. Remove from the heat and set aside.
For the Jerk Pork
Follow the recipe for the Jerk Pork. At this point it should be cooked fully. You are going to shred it either using your fingers or a knife or fork.
Add the shredded pork to a skillet on the stove on Medium heat. Add in a little of the BBQ Sauce. Once the pork is heated through remove from the heat.
Back to the Bakes
Portion out the dough into 4-5 balls. Using a small spoon, add about a tablespoon of the jerk pork to the middle of each ball of dough. Roll it back up into a tight ball. Allow to rest for another 10 minutes.
Heat the oil to 350 degrees.
Using a rolling pin, roll each ball of dough out into small round discs being careful not to tear the dough. Once the oil is at temp, place the rolled out dough into the oil 1 at a time.
It should float to the top once it starts to fry. Fry until golden brown. Drain on paper towels.
Serve with a side of the BBQ Sauce!