Jamaican Jerk Pork

Pork shoulder or loin is scored and marinated in an intensely aromatic, fiery paste of scotch bonnet peppers, allspice, and thyme, then slow-grilled to smoky, tender perfection with a charred, crispy exterior.

Yield: 6-8 servings
Prep Time: 30 minutes (+ 12-48 hours for marinating)
Cook Time: 1.5 – 2.5 hours (depending on grill setup and cut)

Ingredients

For the Jerk Marinade:

• 6-8 scotch bonnet peppers (or habaneros), stems removed (Use gloves! Adjust to your heat tolerance)
• 1 cup chopped scallions (about 1 bunch)
• 1 medium onion, chopped
• 6-8 cloves garlic
• 2-inch piece of fresh ginger, peeled and chopped
• ½ cup fresh thyme leaves (or 2 tbsp dried thyme)
• ½ cup soy sauce
• ¼ cup vegetable oil
• ¼ cup dark rum or white vinegar
• ¼ cup brown sugar
• 3 tablespoons ground allspice (pimento)
• 1 tablespoon black pepper
• 2 tsp ground nutmeg
• 2 tsp cinnamon
• 1 tbsp salt

For the Pork and Grilling:

• 4-5 lbs pork shoulder (Boston butt) or pork loin, with fat cap
• 2-3 pimento wood skewers, soaked (if available) OR 3 tbsp pimento berries (allspice berries) for smoking
• ¼ cup water

Instructions

Step 1: Prepare the Pork

1. If using pork shoulder, leave it as a whole roast. If using pork loin, you can leave it whole or cut it into large, thick chops.
2. Using a sharp knife, score the fat cap and meat in a deep, cross-hatch pattern (about ½-inch deep). This allows the marinade to penetrate deeply into the meat.

Step 2: Make the Jerk Marinade

1. Wear disposable gloves. Add all the marinade ingredients (scotch bonnets, scallions, onion, garlic, ginger, thyme, soy sauce, oil, rum/vinegar, brown sugar, and spices) to a food processor or blender.
2. Blend until a smooth, thick paste forms. You may need to scrape down the sides a few times.

Step 3: Marinate the Pork

1. Place the pork in a large non-reactive dish (glass or ceramic) or a heavy-duty zip-top bag. Using your gloved hands, rub the jerk paste thoroughly into the meat, working it deep into the scores.
2. Cover the dish or seal the bag. Refrigerate for at least 12 hours, but ideally for 24-48 hours. This long marination is essential for tenderizing the pork and developing the authentic, penetrating jerk flavor.

Step 4: Prepare for Grilling

1. If using a charcoal grill: Light your charcoal. For true low-and-slow cooking, bank the coals to one side of the grill for indirect heat. You are aiming for a temperature of around 275-325°F (135-163°C).
2. If using a gas grill: Preheat on high, then turn one burner off to create a zone for indirect heat.
3. Remove the pork from the refrigerator about 45 minutes before grilling to take the chill off.

Step 5: The “Smoke” Hack (The Secret Ingredient)

This step replicates the flavor of pimento wood.

1. Take a small, disposable aluminum foil pan and place the pimento berries (allspice berries) inside.
2. Place this pan directly on the hot coals or on the lit burner of your gas grill. As they heat, they will smoke, infusing the pork with that authentic, critical jerk flavor.

Step 6: Grill the Pork

1. Place the marinated pork on the cooler, indirect heat side of the grill, fat-side up. Close the lid.
2. Cook low and slow, maintaining the grill temperature. A pork shoulder will take 1.5 to 2.5 hours until it’s tender and the internal temperature reaches 195-205°F (90-96°C) for pull-apart tenderness. A pork loin will cook faster; aim for an internal temperature of 145°F (63°C) for medium, which will be more sliceable.
3. In the last 20-30 minutes of cooking, move the pork directly over the hot, direct heat to sear and char the exterior, creating a delicious, crispy “bark.” Watch it closely to avoid burning.
4. Optional Basting: Mix ¼ cup of reserved marinade with ¼ cup of water or chicken stock. Baste the pork during the last 30 minutes of cooking. Do not baste with raw marinade at the very end.

Step 7: Rest and Serve

1. Transfer the grilled jerk pork to a cutting board or platter. Tent loosely with foil and let it rest for at least 15-20 minutes. This is crucial for juicy meat.
2. If you used a pork shoulder, pull it apart with two forks. If you used loin, slice it against the grain.
3. Serve immediately, drizzled with any accumulated juices from the platter.

Chef’s Notes & Tips

• The Cut of Pork: Pork shoulder (Boston butt) is the preferred cut for its high fat content, which self-bastes the meat during the long cook, resulting in incredibly juicy, pull-apart tender meat. Pork loin is leaner and can be used for a sliceable result, but be careful not to overcook it.
• Low and Slow is Non-Negotiable: Jerk pork is not a quick-cook item. The long, slow grill time is what tenderizes the tough cut and allows the smoke to fully permeate the meat.
• Heat Level: This recipe is very spicy. For a milder version, remove the seeds and membranes from the scotch bonnets, or use only 3-4 peppers.
• No Grill? You can roast it in a 300°F (150°C) oven on a rack set in a baking sheet until it reaches the desired internal temperature. The smoke flavor will be absent, but it will still be flavorful. You can add a tablespoon of liquid smoke to the marinade to compensate slightly.
• Serving Suggestions: Serve as the main event with Hardo (Hard Dough) Bread, Jamaican Rice and Peas, and a cool Jamaican Cabbage Slaw.