RECIPE: Jamaican Jerk Pork

While traditional Jamaican jerk is grilled, ours is oven roasted. It’s easy, tender, juicy, and spicy (so don’t skimp on the peppers).

Ingredients:

• 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

Tools:

• Food processor
• Gloves
• Roasting pan
• Heavy foil

Instructions:

1. Gather the ingredients.
2. Place allspice, brown sugar, garlic, nutmeg, salt, pepper, and soy sauce in a food processor. 
3. Blend until smooth. 
4. With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern (do not cut into the meat).
5. 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. 
6. Refrigerate any leftover sauce. It will keep for a month or more. (Do not contaminate with raw meat).
7. Place the pork in a roasting pan and cover with a lid, foil, or plastic wrap. 
8. Refrigerate to marinate at least 24 hours or for up to 2 days.
9. When ready to cook, let the pork sit at room temperature at least 1 hour or until it reaches room temperature. 
10. Preheat oven to 450°F.
11. Line a roasting pan with heavy foil and insert a roasting rack. 
12. Roast pork uncovered for 30 minutes at this high heat, then lower the temperature to 325°F.
13. Bake an additional 3 1/2 to 4 hours, depending on the size of the pork shoulder. 
14. If you notice the pork starting to burn, place the foil on it. 
15. Remove from oven and allow to rest 15 to 30 min.
16. Shred or cut pork into large chunks, as it’s not easy to cut onto elegant strips.
17. Enjoy.