Jamaican Jerk Pork
Experience the bold and vibrant flavors of the Caribbean with this authentic Jamaican Jerk Pork recipe! Perfectly marinated in a zesty blend of Scotch bonnet peppers, fresh thyme, warm spices like allspice and nutmeg, and a hint of tangy lime juice, this pork shoulder is a true celebration of island cuisine. The marinade infuses every bite with a balance of heat, sweetness, and aromatic depth, while slow grilling or smoking creates a tender, smoky finish that's irresistibly juicy. Whether served with classic sides like rice and peas or refreshing greens, this dish is a show-stopping centerpiece for your next gathering. Optimize your grilling or smoking skills and bring the taste of Jamaica to your table with this must-try recipe!
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 2 Scotch bonnet peppers
- 4 Garlic cloves
- 2 tablespoons Fresh thyme leaves
- 2 teaspoons Ground allspice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 2 tablespoons Brown sugar
- 3 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 4 Green onions
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim any excess fat from the pork shoulder, and pat it dry with paper towels. Use a knife to make small slits in the pork to allow the marinade to penetrate.
In a food processor or blender, combine the Scotch bonnet peppers, garlic, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, vegetable oil, green onions, ginger, salt, and black pepper. Blend until a smooth paste forms.
Rub the jerk marinade all over the pork, making sure to get it into the slits you made earlier. Cover the pork tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
When ready to cook, preheat your grill or smoker to medium heat (around 300°F/150°C). If using charcoal, set it up for indirect heat by placing the charcoal to one side of the grill.
Place the marinated pork on the grill or smoker, away from direct heat. Close the lid and cook for about 2.5 to 3 hours, turning the pork every 30 minutes to ensure even cooking. If you’re using a smoker, add wood chips (like pimento wood or hickory) for extra flavor.
Use a meat thermometer to check the internal temperature of the pork. It should reach at least 145°F (63°C) for food safety, but for a traditional jerk pork texture, aim for 190°F (88°C) to make it tender and easy to shred.
Once cooked, remove the pork from the grill and let it rest for 15 minutes. This helps the juices redistribute for a more flavorful result.
Carve or shred the pork and serve it with rice and peas, fried plantains, or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.0 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
