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Jerk Pork
Jamaican jerk pork shoulder marinated in scotch bonnets, allspice and thyme, slow-cooked over smouldering wood.
Total time
260 min
Prep
20 min
Cook
240 min
Difficulty
medium
Cuisine
Caribbean
Ingredients
1.5kgpork shoulder
4scotch bonnet chillies
6 clovesgarlic
2 tspallspice
2 tspthyme
2 tbspsoy sauce
2 tbspbrown sugar
2 tbspoil
1 tspcinnamon
1 tspnutmeg
spring onionshandful
Instructions
1
Blend all marinade ingredients to a paste.
2
Score pork and rub marinade deep into the cuts. Marinate 12+ hours.
3
Cook low and slow at 150°C for 3–4 hours until very tender.
4
Grill at high heat or over charcoal for the final 15 minutes to char the outside.
5
Rest 15 minutes. Slice and serve with festival bread and rice and peas.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1011
Protein
94.8g
Fat
63.5g
Carbs
10g
Fiber
1g
Sodium
642mg
Reviews
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