Jerk Pork
Get ready to bring the vibrant flavors of the Caribbean to your kitchen with this mouthwatering Jerk Pork recipe! Tender chunks of pork shoulder are infused with an irresistible homemade jerk marinade, bursting with bold ingredients like Scotch bonnet peppers, fresh ginger, allspice, and warm spices like cinnamon and nutmeg. The marinade is balanced with tangy lime juice, soy sauce, and a hint of brown sugar, creating a perfect harmony of heat, sweetness, and zest. Marinated overnight for maximum flavor, the pork is then grilled or roasted to tender, slightly charred perfection, making it a show-stopping dish ideal for any occasion. Serve this Jamaican classic with traditional sides like rice and peas or fried plantains for an authentic and unforgettable Caribbean feast. Perfectly spiced and packed with flavor, this recipe is a must-try for fans of global cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 6 stalks Scallions
- 6 Garlic cloves
- 2 tbsp Fresh ginger
- 2 Scotch bonnet peppers
- 2 tbsp Brown sugar
- 1 tbsp Ground allspice
- 1 tbsp Dried thyme
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 3 tbsp Soy sauce
- 2 tbsp White vinegar
- 2 tbsp Lime juice
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
Cut the pork shoulder into large chunks, approximately 2-3 inches each, and set aside.
In a blender or food processor, combine scallions, garlic, ginger, Scotch bonnet peppers, brown sugar, ground allspice, dried thyme, ground cinnamon, ground nutmeg, soy sauce, white vinegar, lime juice, vegetable oil, salt, and black pepper. Blend until a smooth paste forms to create the jerk marinade.
Place the pork chunks into a large bowl or a resealable plastic bag. Pour the jerk marinade over the pork, ensuring all pieces are well-coated. Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 4 hours or, preferably, overnight.
Preheat your grill or oven to 375°F (190°C).
If grilling: Arrange the pork chunks on the grill over indirect heat. Cook for about 1.5 to 2 hours, turning occasionally, until the pork is cooked through and has a slight char. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
If using an oven: Place the marinated pork chunks on a baking tray lined with foil or a wire rack. Roast for 1.5 to 2 hours, turning halfway through, until fully cooked and slightly caramelized.
Remove the jerk pork from the grill or oven and let it rest for 10 minutes before serving.
Serve with rice and peas, fried plantains, or a fresh salad for a full Caribbean dining experience.
Nutrition Facts
Calories |
3856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.8 g | 384% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 22.2 g | ||
| Protein | 253.7 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4533 mg | 96% | |
*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.
