Jamaican Jerk Pork Recipe

Name: Jamaican Jerk Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless pork loin; 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable); 2 tablespoons thyme; 2 tablespoons ground allspice; 1 bulb of garlic, finely chopped; 3 medium onions, finely chopped; 2 tablespoons sugar; 2 tablespoons salt; 2 teaspoons ground black pepper; ½ cup olive oil; ½ cup soy sauce; 1 lime, juice of; 1 cup orange juice; 1 cup white vinegar; 1 -2 teaspoon Anjou pear, the following (to taste); ground cinnamon; nutmeg; ginger

Servings: persons

3 lbs boneless pork loin
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 tablespoons thyme
2 tablespoons ground allspice
1 bulb of garlic, finely chopped
3 medium onions, finely chopped
2 tablespoons sugar
2 tablespoons salt
2 teaspoons ground black pepper
½ cup olive oil
½ cup soy sauce
1 lime, juice of
1 cup orange juice
1 cup white vinegar
1 -2 teaspoon Anjou pear, the following (to taste)
ground cinnamon
nutmeg
ginger

1
Preparation.
2
1.
3
Chop the onions, garlic and peppers.
4
These do not need to be chopped too fine as they will be liquidized by the blender.
5
2.
6
Making the marinade Blend all of the ingredients (excluding the pork) in a blender to make the jerk sauce.
7
3.
8
Preparing the pork - Cut the pork up in to smaller pieces.
9
Use a fork to poke some holes in the pork pieces.
10
4.
11
Marinade the pork - Rub the sauce in to the meat, saving some for basting and dipping later.
12
5.
13
Setting in the fridge = Leave the pork in the fridge to marinade overnight.
14
Cooking.
15
5.
16
Cooking the pork - For the classic Jamaican taste grill the meat slowly until cooked (cook in oven on 350 degrees if you like), turning regularly.
17
Baste with some of the remaining marinade whilst cooking.
18
For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
19
Serving.
20
6.

1296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 lbs boneless pork loin, 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable), 2 tablespoons thyme, 2 tablespoons ground allspice, and more.

Yes, Jamaican Jerk Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jamaican Jerk Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions