Jerk Pork

Name: Jerk Pork
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1.5kg pork shoulder; 4 scotch bonnet chillies; 6 cloves garlic; 2 tsp allspice; 2 tsp thyme; 2 tbsp soy sauce; 2 tbsp brown sugar; 2 tbsp oil; 1 tsp cinnamon; 1 tsp nutmeg; spring onions handful

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

Blend all marinade ingredients to a paste.

Score pork and rub marinade deep into the cuts. Marinate 12+ hours.

Cook low and slow at 150°C for 3–4 hours until very tender.

Grill at high heat or over charcoal for the final 15 minutes to char the outside.

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

Sodium

642mg

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