Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center.
The meat should lie flat. Place the pork in a flat dish.
Combine the remaining ingredients to make a jerk paste.
Spread the paste over the pork loin, cover and marinate in the refrigerator for at least 4 hours.
Prepare a fire on the grill.
When the coals have burned down and are medium hot, to catch the drippings.
The roast should cook over medium coals for approximately 2 hours or until a meat thermometer reads 150 to 160 degrees.
Cut the pork loin in half lengthwise and carve in thin slices.