RECIPE: Jamaican Jerk Pork
July 5, 2021
While traditional Jamaican jerk is grilled, ours is oven roasted. It’s easy, tender, juicy, and spicy (so don’t skimp on the peppers).
- Ramstead pork shoulder roast
- ½ c ground allspice
- ½ c packed brown sugar
- 6–8 cloves garlic
- 4-6 Scotch bonnet chile peppers, trimmed and seeded
- 1 Tbsp dried ground thyme, or 3 Tbsp coarsely chopped fresh thyme leaves
- 2 bunches scallions, cut into 2-inch pieces
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tsp kosher salt
- Freshly ground pepper to taste
- 2 Tbsp soy sauce
- Food processor
- Roasting pan
- Heavy foil
- Gather the ingredients.
- Place allspice, brown sugar, garlic, nutmeg, salt, pepper, and soy sauce in a food processor.
- Blend until smooth.
- With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern (do not cut into the meat).
- Using gloved hands, press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat.
- Refrigerate any leftover sauce. It will keep for a month or more. (Do not contaminate with raw meat).
- Place the pork in a roasting pan and cover with a lid, foil, or plastic wrap.
- Refrigerate to marinate at least 24 hours or for up to 2 days.
- When ready to cook, let the pork sit at room temperature at least 1 hour or until it reaches room temperature.
- Preheat oven to 450°F.
- Line a roasting pan with heavy foil and insert a roasting rack.
- Roast pork uncovered for 30 minutes at this high heat, then lower the temperature to 325°F.
- Bake an additional 3 1/2 to 4 hours, depending on the size of the pork shoulder.
- If you notice the pork starting to burn, place the foil on it.
- Remove from oven and allow to rest 15 to 30 min.
- Shred or cut pork into large chunks, as it’s not easy to cut onto elegant strips.