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Jerk pork served with rice and peas
Spicy and flavorful Jamaican jerk pork

Authentic Jamaican Jerk Pork

Author: Flavelo
Recipes Main Courses
Jerk isn't just a spice; it's a lifestyle and an ancient Jamaican preservation technique. The name refers to poking holes in the meat and 'jerking' it into the spice mixture. Its soul lies in allspice (which they call 'pimento') and the hellishly hot Scotch Bonnet pepper. The result is a smoky, sweet, fiery, and fragrant roast that is guaranteed to awaken your senses.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 6 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Caribbean

Ingredients

Equipment Needed

  • Food processor or blender
  • Rubber gloves (for the peppers!)
  • Grill or oven rack

Allergen Information

⚠️ Soy

Instructions

1 ✓

Make the Jerk marinade: Place all ingredients (except the pork) into a food processor and blend into a thick paste.

Tip: The brown sugar will caramelize during cooking, the soy sauce provides the salty umami base, and the spices give the aroma.
2 ✓

Poke holes all over the meat with a fork, then rub thoroughly with the marinade. Wear rubber gloves! Refrigerate for at least 4 hours, but preferably overnight.

Tip: Poking holes helps the flavors penetrate the center of the meat. Capsaicin (the heat) can irritate skin, so protect yourself!
3 ✓

Remove the meat from the fridge 30 minutes before cooking. Preheat your oven or grill to 320°F (160°C).

Tip: Low heat is necessary so the sugary marinade doesn't burn (turn to bitter charcoal) before the meat cooks through.
4 ✓

Roast the meat on a rack for about 1.5-2 hours, until the internal temperature reaches 165°F (75°C) and the outside develops a dark, sticky bark.

Tip: If cooking in an oven, place a baking sheet with water underneath to catch drippings and prevent smoking.
5 ✓

Rest for 15 minutes, then slice. Drizzle with fresh lime juice.

Tip: The acidity of the lime cuts through the spices and the richness of the meat.

Recipe FAQ

It turned out too spicy!
Dairy products (yogurt, sour cream) or starchy sides (rice, bread) help alleviate the burning sensation. Water won't help because capsaicin (the hot substance) dissolves in oil!
I don't have Scotch Bonnet peppers.
Use Habanero; it's the closest relative. If you can't handle the heat, remove the seeds.

Ingredients

  • 2 lbs Pork Butt or Shoulder (in one piece or large chunks)
  • 1 bunch Scallions (Green Onions)
  • 4 cloves Garlic
  • 1 pc Habanero or Scotch Bonnet pepper
  • 1/2 cup Soy Sauce
  • 2 tbsp Brown Sugar
  • 1 tbsp Whole Allspice (ground)
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tbsp Fresh Thyme leaves
  • 1 pc Lime (juiced)
  • 2 tbsp Vegetable Oil