|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 168g||61%|
|Dietary Fiber 24g||87%|
|Total Sugars 101g|
|Vitamin C 140mg||698%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Traditional jerk cooking is deeply embedded in Caribbean cuisines. Food historians place it either as a cultural and gastronomical blend between the foods of local indigenous populations and enslaved Africans who arrived in the area, or as a pure import from Africans who were forced into slavery and used whatever local ingredients they had at hand to imitate cooking methods from back home. Slow cooked, roasted, or grilled, dry rubbed and marinated meats of all types through jerk cooking become fall-off-the-bone succulent meals. They are often accompanied by a variety of dishes, from coconut rice to plantains to a simple side of rice and beans. Our recipe brings to your table a moist and juicy pork shoulder heavily flavored with a spice mix and oven-cooked until tender and coated in a delicious blackened crust.
Jerk cooking is a profound element of Jamaican food and culture, and it has been exported wherever Jamaican immigrants make their homes. With the exception of coveted Scotch bonnet peppers, which are sometimes hard to find in the United States, all the authentic ingredients are available in most supermarkets or Hispanic and Caribbean stores. Jerk is supposed to be spicy, so do not skimp on the peppers. Use habaneros if you can't find Scotch bonnets, and do wear gloves when handling.
For the best flavor, we recommend sticking to the suggested 24 hours of marination, as the longer the pork sits in the jerk sauce, the better the result will be. Plan accordingly, and consider also the oven time (3.5 hours) and resting time (1 hour) when planning your meal.
For the Spicy Marinade:
1/2 cup ground allspice berries
1/2 cup brown sugar, packed
6 to 8 cloves garlic
4 to 6 Scotch bonnet peppers, trimmed and seeded
1 tablespoon ground thyme, or 3 tablespoons fresh thyme leaves
2 bunches scallions, cut into 2-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons kosher salt
Freshly ground black pepper, to taste
2 tablespoons soy sauce
For the Roast:
1 6 to 9 pound pork shoulder roast
Gather the ingredients.
Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor. Blend until smooth.
With a sharp knife, carefully score the thick fat of the pork shoulder into a diamond pattern, trying to not cut into the meat.
Press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered—gloves are encouraged for this process. Refrigerate any leftover sauce as long as it hasn't been in contact with the raw pork. It will keep for 4 to 5 weeks.
Place the pork in a roasting pan and cover with a lid, foil, or plastic wrap. Refrigerate to marinate at least 24 hours or for up to two days.
When ready to cook, let the pork sit at room temperature at least one hour or until it reaches room temperature. Then, preheat oven to 450 F.
Line a roasting pan with heavy foil and insert a roasting rack.
Roast pork uncovered for 30 minutes at this high heat, and then lower the temperature to 325 F.
Bake for an additional 3 hours. If you notice the crust starting to over-blacken, cover again with aluminum foil. Check for doneness after 3.5 hours. The pork should read a minimum of 145 F when an instant-read thermometer is inserted in the thickest part of the meat away from fat.
Remove from the oven and rest for 30 minutes before carving.
Serve with your favorites sides and enjoy!
While the leftover marinade can be refrigerated for later use, you want to ensure that there is no cross-contamination between raw pork and the marinade, as this introduces bacteria into the sauce that could potentially cause food-borne illnesses. Pour the sauce onto the meat with the help of a utensil and then use your gloved hands to press and massage the coating into the meat.