Jerk Pork (Jamaica)

jerk pork in a basket

Total time

2 1/2–3 hours

Serves

10–12

Recipe by Paulette Daley.

Ingredients

  • 1 large onion
  • 5 stalks escallion
  • 5 cloves garlic
  • 5 sprigs thyme
  • 12 pimento seeds, crushed
  • 1 Scotch bonnet pepper (without seeds)
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp black pepper
  • 5 lb pork shoulder, sliced into 1-inch-thick slabs
  • 1/2 bottle Jamaican jerk seasoning
  • Aluminum foil
  • Soaked apple wood chips (if using grill)
  • Red Stripe beer (if using grill)

Steps

  1. Blend onion, escallion, garlic, thyme, pimento, Scotch bonnet pepper, salt, sugar, black pepper, and jerk seasoning in a small food processor. Reserve 1 tbsp of seasoning.
  2. Marinate cleaned and washed pork in remaining seasoning for 24 hours.

Using an oven

  1. When ready to cook, preheat oven to 400°F.
  2. Add marinated pork to baking container, cover with foil, and cook for 30 minutes.
  3. Lower temperature to 275°F and allow to cook slowly until pork is tender. Baste pork with juices every 20 minutes until cooked.
  4. Chop into small pieces and serve.

Using charcoal grill

  1. When ready to cook, preheat charcoal grill to 400°F (indirect heat method). Wrap soaked wood chips in foil and puncture. Add reserved seasoning and Red Stripe to a spray bottle.
  2. Add marinated pork to grill over indirect heat. Close grill and cook for 30–45 minutes.
  3. Lower grill temperature to 275°F and allow to cook slowly (direct heat), flipping every 30 minutes until tender. Spray with seasoned Red Stripe beer to keep moist.
  4. Chop into small pieces and serve.