Jamaican jerk pork
Jerk pork: pork shoulder in a scotch bonnet, pimento and scallion jerk paste
Boston Bay in Portland is where jerk pork was born, and the jerk pits there still slow-smoke pork shoulder over green pimento wood under sheets of zinc until the outside is dark and crusted and the meat is smoky and juicy. This home version uses boneless pork shoulder rubbed with a wet paste of scotch bonnet, pimento, scallion, thyme and ginger, then cooked slowly in a covered barbecue or oven and finished over high heat. The biggest mistake is rushing the marinade; it needs at least 12 hours in the fridge to get into the pork. Cook until the thickest part reaches at least 63 °C, then rest; for tender, chopped jerk like the stalls, keep going to about 85 °C. Chef's tip: throw a handful of soaked allspice berries and bay leaves onto the coals for the smoky pimento flavour of the real pits.
- Total time
- 240 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the jerk paste
- 8 spring onions (scallion)roughly chopped
- 3 scotch bonnet peppersstalks removed (wear gloves)
- 1 onionquartered
- 6 cloves garlic
- 1 ⅛ in fresh gingerpeeled
- 2 tbsp fresh thyme leaves
- 1 ½ tbsp ground allspice (pimento)
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp dark brown sugar
- 2 limesjuice only
- 2 tbsp white vinegar
- 3 tbsp vegetable oil
- 2 tsp salt
- 1 tsp black pepper
For the pork
- 3 ½ lb boneless pork shoulderskin removed, a little fat left on
For smoking
- 2 tbsp allspice berries (optional)soaked in water
- 6 bay leaves (optional)soaked in water
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Method
0/7 doneStep 1: Wearing gloves, blend 8 spring onions (scallion), 3 scotch bonnet peppers, 1 onion, 6 cloves garlic, 1 ⅛ in fresh ginger, 2 tbsp fresh thyme leaves, 1 ½ tbsp ground allspice (pimento), ½ tsp ground cinnamon, ½ tsp ground nutmeg, 2 tbsp dark brown sugar, 2 limes, 2 tbsp white vinegar, 3 tbsp vegetable oil, 2 tsp salt and 1 tsp black pepper to a thick, rough paste.
5 minStep 2: Cut 3 ½ lb boneless pork shoulder into 3 or 4 thick slabs about 5 cm deep, and score the surface in a criss-cross. Rub the jerk paste all over, working it into the cuts. Cover and marinate in the fridge for 12–24 hours.
Step 3: Take the pork out of the fridge 30 minutes before cooking. Set up a barbecue for indirect heat at about 150–325°F, or heat the oven to 325°F (275°F fan).
30 minStep 4: If using a barbecue, scatter 2 tbsp allspice berries and 6 bay leaves on the coals. Put the pork on the cool side (or on a rack in a roasting tin in the oven), cover and cook for 2½–3 hours, turning once or twice and brushing with any leftover paste in the first hour.
170 minStep 5: Check the thickest slab with a thermometer: it must reach at least 145°F and should be tender; for soft chopped jerk, cook on to 80–185°F.
Step 6: Move the pork over direct heat (or under a hot grill) for 5–10 minutes, turning, until the outside is dark, crusty and charred in places.
8 minStep 7: Rest for 10 minutes, then chop into small pieces with a heavy knife. Serve with hard dough bread, festival or roast breadfruit.
10 min
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 38 g
- Carbs
- 6 g
- Fat
- 31 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jamaican jerk pork take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of spring onions (scallion)?
- Chives, or a little finely sliced onion.
- What can I use instead of onion?
- 2 shallots per onion.
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