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Jerked Pork

Jerked Pork recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 2210.1
Dietary: Gluten-free
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
  • 6 pound Pork Shoulder Or Ribs
  • 8 Scallions, Finely Chopped *
  • 1 Onion, Finely Chopped
  • 4 Garlic, Minced
  • 2 Scotch Bonnet Peppers *
  • 2 teaspoon Minced Fresh Thyme OR
  • 1 teaspoon Dried Thyme, Curshed
  • 1 teaspoon (Scant) Salt
  • 1 teaspoon Raw Cane Sugar OR
  • 1 teaspoon Light Brown Sugar
  • 1 teaspoon Ground Allspice
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cinnamon
  • 1 teaspoon Black Pepper, Freshly Ground
  • 2 teaspoon Cider Vinegar
  • 1/2 cup Vegetable Oil
Directions
  1. 1
    Finely chop the scallions, including some of the green tops.
  2. 2
    Seed, devein, and finely chop the Scotch Bonnet peppers.
  3. 3
    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.
  4. 4
    Place the pork in a roasting pan and coat thoroughly with the marinade, ensuring it is well-covered.
  5. 5
    Cover the pan and refrigerate the pork for at least 4 hours, preferably overnight, to allow flavors to penetrate.
  6. 6
    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.
  7. 7
    Place the marinated pork on the grill over the drip pan, away from direct flames.
  8. 8
    Grill the pork, brushing with reserved marinade frequently, for approximately 1.5 to 2 hours.
  9. 9
    Add more charcoal as needed to maintain consistent heat until the pork is tender and cooked through.
  10. 10
    Remove the pork from the grill and let it rest briefly on a chopping board.
  11. 11
    Chop the pork into 1-inch pieces using a cleaver or sharp knife.
  12. 12
    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.

Keywords: jerk, pork, shoulder, grill, barbecue, scotch bonnet, allspice, thyme, marinade, spicy, caribbean, smoked, summer, dinner, savory, tender, garlic, onion, scallion
Read it online: https://www.chefs-mate.com/recipe/jerked-pork/