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This is not a method to roast that rude neighbor down the street! Traditional Jamaican jerk pork is made on the grill. This version is roasted in the oven to tender perfection. Jerk is supposed to be spicy, so do not skimp on the Scotch bonnet peppers. The result is tender and juicy pork roast with a blackened crust. This is a rustic dish, so just cut the jerk pork into large chunks to serve. Plan ahead so the pork can marinate at least 24 hours.
Prep Time: 24 hours, 15 minutes
Cook Time: 3 hours, 30 minutes
Ingredients:
- 1/2 cup ground allspice berries (the amount is correct)
- 1/2 cup packed brown sugar
- 6 to 8 garlic cloves
- 4 to 6 Scotch bonnet peppers (wear gloves!)
- 1 tablespoon ground thyme or 3 tablespoons fresh thyme leaves
- 2 bunches green onions, greens included, trimmed and chopped into 2-inch pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons kosher salt
- 2 Tablespoons soy sauce to moisten
- 1 (6 to 9 pounds) pork picnic shoulder roast
Preparation:
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.
With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern, but do not cut into the meat.
Using gloved hands, press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat. (Refrigerate any leftover sauce. It will keep for a month or more.) Place in a roasting pan and cover with a lid, foil or plastic wrap. Refrigerate to marinate at least 24 hours or up to two days.
When ready to cook, let pork sit at room temperature at least one hour, then preheat oven to 450 F. Roast for 30 minutes at this high heat, then lower temperature to 300 F. Bake an additional 3 to 3-1/2 hours. Let roast rest at least 30 minutes before carving.
Yield: 8 to 10 servings
Authentic Jamaican Jerk Recipe
Jerk Pork in the Oven Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
With a sharp knife, score the thick fat on the pork shoulder into a diamond pattern, but do not cut into the meat.
Using gloved hands, press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered with a thick coat. (Refrigerate any leftover sauce. It will keep for a month or more.) Place in a roasting pan and cover with a lid, foil or plastic wrap. Refrigerate to marinate at least 24 hours or up to two days.
When ready to cook, let pork sit at room temperature at least one hour, then preheat oven to 450 F. Roast for 30 minutes at this high heat, then lower temperature to 300 F. Bake an additional 3 to 3-1/2 hours. Let roast rest at least 30 minutes before carving.
Yield: 8 to 10 servings
Authentic Jamaican Jerk Recipe
Jerk Pork in the Oven Recipe Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
