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!
