Jerk Pork Recipe Recipe

Name: Jerk Pork Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pound pork shoulder roast; 10 scotch bonnet or habanero chiles. (you can substitute two tablespoons of red chile flakes, or jalepeno's for a less spicy flavor); 3 bunches green onions (both white and green parts), roughly chopped; 1 large onion, roughly chopped; 1 inch piece fresh ginger, or 1 tablespoon mashed, or 2 tsp dried; 10 cloves garlic; 3 tablespoons fresh thyme or 5 tsp dried; 2 tablespoons Allspice; 2 tsp fresh ground black pepper; 2 tsp ground nutmeg; 2 tsp ground cinnamon; 1/2 cup white vinegar; 6 tablespoons soy sauce; 4 tablespoons vegetable oil; 6 tablespoons kosher or sea salt (3 tablespoons regular salt if you don't have kosher or sea salt); 2 tablespoons firmly packed light brown sugar

Servings: persons

12 pound pork shoulder roast
10 scotch bonnet or habanero chiles. (you can substitute two tablespoons of red chile flakes, or jalepeno's for a less spicy flavor)
3 bunches green onions (both white and green parts), roughly chopped
1 large onion, roughly chopped
1 inch piece fresh ginger, or 1 tablespoon mashed, or 2 tsp dried
10 cloves garlic
3 tablespoons fresh thyme or 5 tsp dried
2 tablespoons Allspice
2 tsp fresh ground black pepper
2 tsp ground nutmeg
2 tsp ground cinnamon
1/2 cup white vinegar
6 tablespoons soy sauce
4 tablespoons vegetable oil
6 tablespoons kosher or sea salt (3 tablespoons regular salt if you don't have kosher or sea salt)
2 tablespoons firmly packed light brown sugar

1
Combine the chiles, green onion, onion, ginger, and garlic in a food processor or strong blender until finely chopped.
2
Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt, and sugar and process to a smooth paste/puree.
3
Wash and dry the pork shoulder.
4
Make small incisions, about 1/4 inch deep, all over it.
5
Spread the paste over the shoulder and work the paste into the shoulder, gently, being careful not to let it drip over the sides of the shoulder.
6
Put the shoulder in a very large ziploc bag or, if that is unavailable, a large baking dish.
7
Pour over the rest of the marinade, work it into the meat, and set aside to marinate at least 3 hours at room temperature or 4 hours in the refrigerator.
8
If using a Gas Grill, preheat both sides to medium high.
9
Then turn off the side of the grill you are going to cook on and leave the other at medium/medium high.
10
Cook for approximately 2.5-3 hours, turning 3-4 times to ensure both sides brown nicely.
11
When the pork is sliced it should be juicy and very tender inside.
12
YUMM!
13
Serve with Red Bean and Rice (see recipe).
14
Add Yucca, or Plantains for an extra treat.

3561

kcal

Calories

206

Fat

Carbs

372

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 pound pork shoulder roast, 10 scotch bonnet or habanero chiles. (you can substitute two tablespoons of red chile flakes, or jalepeno's for a less spicy flavor), 3 bunches green onions (both white and green parts), roughly chopped, 1 large onion, roughly chopped, and more.

Yes, Jerk Pork Recipe 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.

Jerk Pork Recipe

How did you like this recipe?

Frequently Asked Questions