📝 About This Recipe
Transport your kitchen to the shores of Jamaica with this deeply aromatic and fiery jerk-seasoned pork shoulder. This recipe centers on a handcrafted dry rub that balances the numbing heat of Scotch Bonnet peppers with the warm, woody notes of allspice and toasted cinnamon. The result is a succulent, fall-apart tender roast with a signature 'bark' that captures the soul of traditional Caribbean pit-cooking.
🥗 Ingredients
The Signature Dry Jerk Rub
- 1/2 cup Brown Sugar (packed dark brown sugar for deep caramelization)
- 3 tablespoons Allspice Berries (freshly ground for maximum potency)
- 2 tablespoons Smoked Paprika (adds a subtle wood-fired depth)
- 2 tablespoons Dried Thyme (crushed between palms to release oils)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Cayenne Pepper (adjust based on heat preference)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (coarsely ground)
The Roast
- 6-8 pounds Pork Shoulder (bone-in, skin-on or with a thick fat cap)
- 3 tablespoons Yellow Mustard (used as a binder for the spices)
- 1 cup Apple Juice (for the roasting pan liquid)
- 2 pieces Scotch Bonnet Peppers (halved; placed in the pan for aromatic steam)
👨🍳 Instructions
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1
In a medium bowl, combine all the dry rub ingredients: brown sugar, ground allspice, smoked paprika, thyme, garlic powder, onion powder, cayenne, cinnamon, nutmeg, salt, and black pepper. Whisk thoroughly to ensure no clumps of sugar remain.
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2
Pat the pork shoulder completely dry using paper towels. Moisture is the enemy of a good crust, so ensure the surface is bone-dry.
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3
Using a sharp knife, score the fat cap of the pork in a crosshatch diamond pattern, cutting about 1/2 inch deep but not into the meat. This allows the spices to penetrate and the fat to render beautifully.
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4
Apply a thin, even layer of yellow mustard over the entire surface of the pork. This acts as a 'glue' for the spices and will not leave a mustard flavor after cooking.
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5
Generously coat the pork with the dry jerk rub, pressing it into the scored fat and all crevices. Use every bit of the seasoning blend for a thick, flavorful bark.
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6
Wrap the seasoned pork tightly in plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for the salt to penetrate the muscle fibers.
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7
Remove the pork from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat your oven (or smoker) to 275°F (135°C).
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8
Place the pork in a heavy roasting pan. Pour the apple juice into the bottom of the pan and drop in the halved Scotch Bonnet peppers. This creates a flavorful, spicy steam environment.
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9
Roast uncovered for approximately 6 to 8 hours. You are looking for an internal temperature of 195°F to 203°F (90°C-95°C), where the meat offers no resistance to a probe.
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10
If the sugar in the rub begins to darken too quickly (turning black rather than mahogany), tent the roast loosely with aluminum foil for the final 2 hours.
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11
Once the target temperature is reached, remove the pan from the oven. Carefully transfer the pork to a cutting board and let it rest, tented with foil, for at least 30-45 minutes.
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12
Using two forks or gloved hands, pull the meat into large, succulent chunks, ensuring every bite gets a piece of the seasoned outer bark. Drizzle with a few spoonfuls of the pan juices before serving.
💡 Chef's Tips
For the most authentic flavor, use whole allspice berries and toast them in a dry pan for 2 minutes before grinding. If you cannot find Scotch Bonnet peppers, Habaneros are an excellent substitute with a similar heat profile. Don't skip the resting period; it allows the juices to redistribute, ensuring the meat doesn't dry out when shredded. If using a smoker, use pimento wood or pecan wood chunks to mimic the traditional Jamaican jerk pit aroma. Leftover pork makes incredible tacos, sandwiches, or a protein-packed addition to a breakfast hash.
🍽️ Serving Suggestions
Serve alongside traditional Jamaican Rice and Peas cooked with coconut milk. Pair with fried sweet plantains to balance the heat of the jerk seasoning. A crisp, cold Red Stripe beer or a ginger beer is the perfect beverage to cut through the richness. Add a side of tangy lime-cilantro coleslaw for a refreshing crunch. Drizzle with a little extra Scotch Bonnet hot sauce for those who crave an extra kick.