Jerk Pork St Thomas Style
Dive into the bold and vibrant flavors of the Caribbean with this Jerk Pork St Thomas Style recipe, a true celebration of Jamaica’s culinary heritage. Featuring succulent pork shoulder marinated in an irresistible blend of scallions, garlic, Scotch bonnet peppers, allspice, and fresh thyme, this dish strikes the perfect balance of heat, sweetness, and earthy spice. Whether grilled with smoky wood chips or roasted in the oven, the pork becomes tender and infused with the iconic jerk seasoning. With just 30 minutes of prep and a low-and-slow cooking process, this recipe delivers unforgettable flavor in every bite. Serve it alongside rice and peas, fried plantains, or a crisp salad to transport your taste buds straight to the island. Perfect for gatherings or weeknight feasts, this jerk pork recipe is a must-try for any lover of Caribbean cuisine.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (bone-in or boneless)
- 8 stalks Scallions (green onions)
- 6 cloves Garlic
- 2 whole Scotch bonnet peppers
- 2 tbsp Fresh thyme
- 1 tbsp Allspice (ground)
- 0.5 tsp Cinnamon (ground)
- 0.5 tsp Nutmeg (ground)
- 2 tbsp Soy sauce
- 3 tbsp Lime juice (fresh)
- 2 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp White vinegar
Instructions
Prepare the pork shoulder by trimming excess fat and cutting it into large chunks (about 3-4 inches wide). Set aside.
In a food processor or blender, combine scallions, garlic, Scotch bonnet peppers (seeds removed for less heat, if desired), fresh thyme, allspice, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, vegetable oil, salt, black pepper, and white vinegar. Blend until it forms a smooth paste.
Rub the jerk marinade generously over the pork, ensuring all sides are fully coated. Place the pork in a large resealable bag or covered container and marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.
Preheat your grill or oven to 350°F (175°C). If using an oven, place a wire rack over a baking pan lined with aluminum foil to catch drippings.
If grilling: Cook the pork over indirect heat, turning occasionally, for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). For added smoky flavor, use wood chips or chunks, such as pimento or hickory, on the grill.
If roasting: Place the pork on the prepared wire rack and roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Baste the pork with leftover marinade every 20-30 minutes for enhanced flavor.
Once cooked, remove the pork from the grill or oven and allow it to rest for 10 minutes. Slice into pieces and serve hot with rice and peas, fried plantains, or a fresh salad.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 5.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 94 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1117 mg | 24% | |
*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.
