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Jamaican Jerk Pork Recipe

Recipe by: easyjamaicanrecipes.com
This Jamaican Jerk Pork recipe is smoky, flavorful, and irresistibly juicy. Each bite is packed with bold, spicy, mouthwatering goodness! 🇯🇲🐷
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Jamaican
Servings 4
Calories 900 kcal

INGREDIENTS
 

For the Pork

  • 4–6 pounds pork shoulder picnic roast, whole, cleaned and patted dry

For the Jerk Marinade

  • 2 tablespoons soy sauce
  • 1-2 whole Scotch bonnet peppers, stems removed
  • 1 teaspoon garlic powder
  • 6 sprigs fresh thyme, tough stems removed
  • 1 tablespoon brown sugar
  • 10 whole pimento berries, allspice berries
  • 1 medium onion, quartered
  • ½ teaspoon smoked paprika
  • 2 2 tablespoons olive oil, or another neutral-tasting cooking oil
  • 1 teaspoon black pepper
  • 4 stalks escallion (scallion), roughly chopped
  • 2 teaspoons browning sauce
  • 1 piece fresh ginger root, 2 inches, peeled
  • 1 teaspoon onion powder
  • 1 vegetable bouillon cube, or pork or pork beef cube
  • 1 teaspoon salt
  • 6 garlic cloves, peeled
  • 1 teaspoon paprika

For the Jerk Sauce

  • 1 tablespoon ketchup
  • ¼ cup vegetable broth or chicken or beef broth
  • 2 tablespoons honey or adjust to suit your taste

INSTRUCTIONS
 

Prepare the Jerk Marinade:

  • Add all the jerk marinade ingredients to a food processor or blender.
  • Pulse until well blended, leaving a little texture rather than blending until completely smooth. Set aside.

Season the Pork:

  • Rub the jerk marinade all over the pork, making sure it is fully coated on all sides.
  • Cover and refrigerate overnight, preferably for 12 to 24 hours, for the best flavor.

Bake the Pork:

  • Remove the pork from the refrigerator and let it rest on the counter for at least 20 minutes to take the chill off.
  • Preheat the oven to 350°F (177°C).
  • Place the pork in a casserole dish or Dutch oven, cover with a lid, and bake for 1½ to 2 hours, or until the meat is tender. Alternatively, you can use a baking sheet covered tightly with aluminum foil.
  • Check periodically to ensure the rendered fat and juices don't dry out. If needed, add a few tablespoons to ¼ cup of water or stock to keep the pork moist.

Slice the Pork:

  • Once the pork is tender, remove it from the oven and transfer it to a cutting board.
    Allow it to rest briefly before slicing into smaller chunks, then arrange the pieces on a shallow baking sheet.
    If you used a baking sheet for roasting, transfer the remaining marinade and cooking juices to a small pot and reuse the original baking sheet.

Broil the Pork:

  • Set the oven broiler to high and place the pork underneath for about 5 minutes, or until the outside is nicely caramelized, golden brown, and slightly charred in spots.
    Keep a close eye on the pork to prevent burning.

Serve and Enjoy:

  • Remove the Jamaican Jerk Pork from the oven.
  • Serve hot and enjoy your authentic Jamaican jerk pork!

Nutrition

Calories: 900kcal
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