Jamaican Jerk Pork

Jamaican Jerk Pork is tender, well marinated pork shoulder slow roasted then broiled for a crispy, flavourful meat entree. Learn how to make this popular and easy jerk pork recipe so everyone can enjoy a burst of Caribbean flavour at cookouts, holidays, barbecues, potlucks and everyday dinners.

Prep Time15

Cook Time1 30

Marinating Time12

Total Time1 45

Course: Christmas, Jamaican, Main Dishes & Entrees, Pork

Cuisine: Jamaican

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Servings: servings

Author: Taneisha Morris

Equipment

Baking Sheet/Tray
Deep Casserole or Dutch Oven

Ingredients

4-6 pounds Pork Shoulder Picnic Roast whole, cleaned and pat dried

Jerk Marinade

1 sm Onion quartered
6 cloves Garlic peeled
4 stalks Escallion roughly chopped
6 sprigs Fresh Thyme hard stems removed
1-2 whole Scotch Bonnet Peppers stem removed
1 2-in pc. Fresh Ginger Root peeled
15 whole Pimento Berries allspice berries
1 tsp Paprika
1/2 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Salt
1 Vegetable Bouillon Cube or beef/pork bouillon cube
1 tbsp Brown Sugar
2 tsp Browning
2 tbsp Soy Sauce
2 tbsp Olive Oil or neutral tasting oil

Jerk Sauce

1 tbsp Ketchup
2 tbsp Honey more or less to taste
1/4 cup Vegetable Broth or chicken/beef broth

Instructions

Add all jerk marinade ingredients to a food processor or blender. Pulse until pureed (keep some texture, not too smooth) and set aside.
Rub the jerk marinade all over the pork, until fully coated on all sides. Then, cover and marinate overnight or for 12 to 24 hrs for best results.
Remove from fridge and allow to rest on counter for at least 20 minutes to take the chill off. If using a casserole or dutch oven with a lid, cover and bake in preheated oven at 350°F (177°C) for 1 1/2 to 2 hrs or until meat is tender. Alternatively you can use a baking sheet and tent with aluminum foil. Be sure to keep an eye on it periodically to ensure the rendered fat and juices don't dry out. If starting to dry out, add water or stock (few tbsp's - 1/4 cup).
When meat tender, remove from oven, rest on a cutting board and slice into smaller chunks, then transfer to a shallow baking sheet. Or, if using a baking sheet, transfer the marinade to a small pot and reuse original baking sheet.
Place meat under the oven broiler setting "high" for about 5 minutes or until skin caramelized and a golden hue has formed with some charred bits. Remove from oven and serve while hot!

Nutrition