Jerk Pork
If you’re craving big flavor and tropical vibes, Jamaican Jerk Pork is the answer. This island classic is known for its deep smoky heat, vibrant spices, and tender, juicy meat that’s grilled to perfection. Marinated in a fiery blend of scallions, thyme, allspice, garlic, ginger, Scotch bonnet peppers, and citrus, this pork delivers an unforgettable punch in every bite.
Traditionally cooked over pimento wood, jerk pork gets its signature charred crust and smoky aroma from slow grilling or smoking. Whether you’re throwing a backyard BBQ or just want to bring Caribbean sunshine to your plate, this dish brings serious flair.
It’s ideal for meal prep or crowd-pleasing gatherings. Serve it chopped with rice and peas, fried plantains, and a cold Red Stripe, and you’ve got yourself a trip to Jamaica without leaving home.
Why You’ll Love This Jerk Pork:
- Big, bold heat with balanced island spice
- Juicy meat with a smoky, crispy bark
- Authentic flavors made easy at home
- Perfect with rice, plantains, or tucked into tacos
- Great for grilling, roasting, or smoking
Pro Tips:
- Marinate overnight for best flavor
- Use bone-in pork shoulder or Boston butt for juicier results
- Grill low and slow, or roast in the oven if needed
Serve With:
- Jamaican Rice and Peas – A must-have side dish with coconut milk and kidney beans
- Fried Plantains – Sweet, crispy, and perfect for balancing jerk heat
- Pickled Red Onions – Adds a bright, tangy crunch
- Mango Salsa – A fruity contrast that cools and complements the spice
- Festival (Jamaican Fried Dough) – Slightly sweet and soft, perfect for dipping
- Grilled Corn or Cabbage Slaw – Adds color, crunch, and freshness
Jerk Pork
Ingredients
- 1 Pork shoulder butterflied
Jerk Marinade
- 6-12 Scoth bonnet Chiles Stemmed and seeded
- 2 Bunches of scallions Roughly chopped
- 10 Garlic cloves Peeled
- 1 Bunch Cilantro Fresh
- 2 tablespoon Ginger Peeled and roughly chopped
- 1 tablespoon Thyme Fresh or dried
- 1 tablespoon Marjoran Fresh or dried
- 2 teaspoons Ground allspice
- ½ teaspoon Ground black pepper
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Cinnamon
- 2 Limes Juiced
- 2 Oranges Juiced
- 3 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 2 tablespoons Kosher salt
- 2 tablespoons White vinegar
- 2 tablespoons Brown sugar
Instructions
- Prepare the marinade: In a blender or food processor, combine chopped scallions, garlic, ginger, fresh thyme, allspice, brown sugar, soy sauce, lime juice, orange juice, oil, Scotch bonnet peppers and the rest of the spices. Blend until smooth.
- Butterflied the pork: Using a sharp knife, Cut through one side of the pork shoulder to the bone, following the length of the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Open the pork shoulder flat like a book. Cut under the bone and remove it to finish butterflying the roast open. The roast should now be splayed flat.
- Score the pork: Using a sharp knife, lightly score the surface of the pork shoulder or pork butt to help the marinade penetrate deeper.
- Marinate: Place the pork in a large resealable bag or baking dish. Pour the marinade over the meat, ensuring it’s fully coated. Cover and refrigerate for at least 8 hours or preferably overnight.
- Preheat oven: If using an oven, preheat to 325°F (163°C).
- If grilling, set up for indirect heat around 275–300°F (135–150°C).
- Cook the pork: Grill or roast the pork low and slow for about 3 to 4 hours, or until the internal temperature reaches 190–200°F (88–93°C) and the meat is fork-tender.
- Rest and slice: Let the pork rest, covered loosely with foil, for 15–20 minutes. Then chop or slice into bite-sized pieces.
- Serve and enjoy: Plate the jerk pork with your favorite Caribbean sides like rice and peas, fried plantains, or mango salsa, and enjoy the flavor of the islands at home!