📝 About This Recipe
Transport your senses to the shores of Port Antonio with this quintessential Jamaican masterpiece, where succulent pork shoulder meets the fiery, aromatic embrace of a traditional jerk marinade. The secret lies in the 'pimento' (allspice) and the slow-burning heat of Scotch Bonnet peppers, creating a complex profile that is simultaneously smoky, sweet, and spicy. This recipe honors the ancient Maroons' technique, resulting in tender meat with a beautifully charred, flavor-packed crust that defines Caribbean soul food.
🥗 Ingredients
The Meat
- 4-5 pounds Pork Shoulder (Boston Butt) (boneless or bone-in, cut into 3-inch thick slabs)
The Jerk Marinade
- 3-5 pieces Scotch Bonnet Peppers (seeded for less heat, or kept whole for authentic fire)
- 6 stalks Scallions (Green Onions) (roughly chopped)
- 1 Yellow Onion (roughly chopped)
- 6 cloves Fresh Garlic (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 3 tablespoons Whole Allspice Berries (Pimento) (freshly ground is best)
- 1 small bunch Fresh Thyme (leaves removed from stems)
- 2 tablespoons Dark Brown Sugar (packed)
- 1/4 cup Soy Sauce (low sodium preferred)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Vegetable Oil
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Kosher Salt (adjust to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 2 tablespoons Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the pork by rinsing it with a mixture of water and lime juice or vinegar, then pat it thoroughly dry with paper towels. Score the fat cap in a crosshatch pattern and prick the meat all over with a fork to allow the marinade to penetrate deeply.
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2
In a food processor or blender, combine the scallions, onion, garlic, ginger, and Scotch Bonnet peppers. Pulse until a coarse paste forms.
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3
Add the ground allspice, thyme, brown sugar, soy sauce, vinegar, vegetable oil, nutmeg, cinnamon, salt, black pepper, and lime juice to the blender. Process until the mixture is relatively smooth but still has some texture.
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4
Wearing gloves (to protect your skin from the pepper oils), rub the marinade vigorously into the pork, ensuring every crevice and scored section is well-coated.
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5
Place the pork in a non-reactive dish or a large heavy-duty Ziploc bag. Pour any remaining marinade over it, seal tightly, and refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor development.
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6
Remove the pork from the refrigerator about 45 minutes before cooking to bring it to room temperature, which ensures even cooking.
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7
Prepare your grill for indirect cooking. If using charcoal, pile the coals to one side; if using gas, turn off the middle burners. Aim for a steady temperature of 300°F (150°C). If possible, add pimento wood chips or allspice berries to the coals for authentic smoke.
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8
Place the pork on the cool side of the grill (indirect heat). Cover the grill with the vents partially open.
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9
Slow-roast the pork for approximately 2 to 2.5 hours. Flip the meat every 45 minutes to ensure even browning and baste it with any leftover marinade during the first hour of cooking.
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10
Once the internal temperature reaches 160°F (71°C), move the pork directly over the hot coals or high-heat burners. Sear for 3-5 minutes per side until a dark, charred 'jerk' crust forms.
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11
Remove the pork from the grill when the internal temperature hits 170°F (77°C) for a sliceable texture, or 195°F (90°C) if you prefer it pull-apart tender.
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12
Transfer the meat to a cutting board and tent loosely with foil. Let it rest for at least 15-20 minutes to allow the juices to redistribute.
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13
Chop the pork into bite-sized chunks using a heavy cleaver, which is the traditional Jamaican way to serve jerk. Serve hot with extra jerk sauce on the side.
💡 Chef's Tips
Always wear gloves when handling Scotch Bonnet peppers; the oils are incredibly potent and can burn your skin or eyes. For the most authentic flavor, try to find Pimento wood chips or chunks for smoking; if unavailable, oak or pecan with a handful of whole allspice berries thrown on the coals is a great substitute. Don't rush the marinating process; the acid and salt need time to break down the tough fibers of the pork shoulder. If you don't have an outdoor grill, you can roast the pork in a 300°F oven on a wire rack and finish it under the broiler for the char. Balance the heat of your marinade by tasting a tiny bit before adding the salt—you can add more brown sugar if the peppers are particularly fiery.
🍽️ Serving Suggestions
Serve with traditional Jamaican Rice and Peas cooked in coconut milk. Pair with fried 'festivals' (sweet Jamaican dumplings) to balance the spicy heat. Include a side of cool, crunchy cabbage slaw with a vinegar-based dressing. Enjoy with a cold Red Stripe beer or a refreshing glass of Jamaican sorrel drink. Grilled pineapple or plantains make a wonderful sweet accompaniment to the smoky pork.