This authentic jerked pork recipe delivers a bold explosion of heat and flavor, characteristic of Caribbean cuisine. The pork shoulder is marinated in a robust blend of Scotch bonnet peppers, allspice, thyme, and scallions, allowing the spices to penetrate deep into the meat for a tender, juicy result. Slow-cooked over charcoal using indirect heat, the pork develops a beautiful smoky crust while remaining moist inside. It is an ideal centerpiece for summer barbecues, potlucks, or a hearty weeknight dinner. Serve with pickapeppa sauce and roasted yams for a complete feast.
Jerked Pork
Description
This authentic jerked pork recipe delivers a bold explosion of heat and flavor, characteristic of Caribbean cuisine. The pork shoulder is marinated in a robust blend of Scotch bonnet peppers, allspice, thyme, and scallions, allowing the spices to penetrate deep into the meat for a tender, juicy result. Slow-cooked over charcoal using indirect heat, the pork develops a beautiful smoky crust while remaining moist inside. It is an ideal centerpiece for summer barbecues, potlucks, or a hearty weeknight dinner. Serve with pickapeppa sauce and roasted yams for a complete feast.Ingredients
Directions
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Finely chop the scallions, including some of the green tops.
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Seed, devein, and finely chop the Scotch Bonnet peppers.
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Combine all marinade ingredients (scallions, onion, garlic, peppers, thyme, salt, sugar, allspice, nutmeg, cinnamon, pepper, vinegar, and oil) in a large bowl to form a paste.
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Place the pork in a roasting pan and coat thoroughly with the marinade, ensuring it is well-covered.
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Cover the pan and refrigerate the pork for at least 4 hours, preferably overnight, to allow flavors to penetrate.
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Prepare a charcoal grill for indirect heat: arrange lit coals on both sides of the grill and place a foil drip pan in the center.
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Place the marinated pork on the grill over the drip pan, away from direct flames.
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Grill the pork, brushing with reserved marinade frequently, for approximately 1.5 to 2 hours.
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Add more charcoal as needed to maintain consistent heat until the pork is tender and cooked through.
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Remove the pork from the grill and let it rest briefly on a chopping board.
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Chop the pork into 1-inch pieces using a cleaver or sharp knife.
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Serve immediately with Pickapeppa Sauce and grilled roasted sweet potatoes or yams.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2210.1kcal
- % Daily Value *
- Total Fat 127.8g197%
- Saturated Fat 39.0g195%
- Cholesterol 544.8mg182%
- Sodium 5326.6mg222%
- Total Carbohydrate 70.0g24%
- Dietary Fiber 15.9g64%
- Sugars 4.9g
- Protein 197.7g396%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
* Safety Tip: Wear gloves when handling Scotch Bonnet peppers to avoid skin irritation. Wash hands thoroughly after contact.
** Substitution: If Scotch Bonnets are unavailable, you can use other fresh hot chili peppers (like habaneros) for heat, though the flavor profile will differ slightly.
Storage: This marinade is versatile and can also be used for 3 split chickens, 6 pounds of large shrimp, a dozen blue-claw crabs, or 18 rock lobster tails.
Grilling Tip: Ensure the coals glow dusty red before cooking to achieve a steady temperature. Maintain indirect heat to prevent burning the exterior before the interior is cooked.
