Jerk Pork

  • Total Time - 7-9 hours
  • Prep Time - 20 minutes
  • Cook Time - 4-6 hours
  • Marinating Time - minimum 2 hours (ideally overnight)
  • Servings: 6
  • Country: Jamaica
A plate of slow-cooked Jerk Pork, pulled into tender pieces, with a visible dark, seasoned crust, served with rice and peas.

Jerk Pork is just as authentic and iconic as its chicken counterpart. It typically uses cuts of pork shoulder or butt, which have a higher fat content that keeps the meat moist during the long cooking process. The key to perfect Jerk Pork is a slow, long cook, which allows the meat to become fall-apart tender while absorbing all the rich and spicy flavors. The result is an incredibly tender, melt-in-your-mouth meat with the sharp, sweet, and smoky notes characteristic of the Jerk marinade.

Ingredients

For the Jerk Marinade

  • 2 pieces fresh Scotch Bonnet peppers, deseeded (to taste)
  • 1 yellow onion, chopped
  • 4 stalks scallions, chopped
  • 4 garlic cloves, peeled
  • 2.5 cm fresh ginger, peeled and chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar (dark)
  • 2 tablespoons white wine vinegar
  • 4 fresh thyme sprigs
  • 2 teaspoons ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 to taste salt and black pepper

For the Pork

  • 1.5 kg pork shoulder or butt, bone-in, cut into 2-3 large pieces
  • 1 tablespoon vegetable oil

Instructions

Step 1: Prepare the Jerk Marinade

Place all the marinade ingredients (peppers, onion, scallions, garlic, ginger, soy sauce, brown sugar, vinegar, thyme, allspice, nutmeg, cinnamon, salt, and black pepper) into a blender. Blend until you have a smooth but slightly textured paste.

Step 2: Marinate the Pork

Rinse and pat the pork dry. Make several deep cuts into the pork to allow the marinade to penetrate better. Place the pork in a resealable bag or a large bowl and rub it thoroughly with the prepared marinade. Marinate in the refrigerator for a minimum of 4 hours, but for the best results, marinate for at least 24 hours.

Step 3: Slow-Cook the Pork

Preheat the oven to 160 °C (or preheat your grill to a low temperature, around 150 °C). Take the pork out of the marinade and let it rest at room temperature for 30 minutes.

In a skillet, heat the oil and sear the pork on all sides until golden brown. Transfer the seared pork to a roasting pan.

Cover the roasting pan with foil or a lid and bake for 4-6 hours, or until the pork is fall-apart tender. Baste the meat with the pan juices occasionally.

Step 4: Finish and Serve

Once cooked, remove the pork from the oven and let it rest for 15-20 minutes. Using two forks, shred the pork into pieces. Return the shredded pork to the roasting pan and toss it with the pan juices to re-coat the meat with all the flavors.

Serve the Jerk Pork with traditional Jamaican sides like Rice and Peas, fried plantains, and a fresh salad.