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Jerk Pork Shoulder
Original name: Jerk Pork (Grilled Pork Shoulder with Jerk Seasoning)
About this dish
This Jamaican jerk pork recipe gets its deep, smoky heat from a fiery marinade of Scotch bonnet peppers, allspice, thyme, and warming spices, then slow-grills until the pork shoulder is tender and caramelized. It’s a Sunday cookout centerpiece that’s all about low heat, patience, and bold flavor—bring napkins.
Ingredients
UK and US measurements are both included for every recipe.
Boneless pork shoulder
protein2 kg
Imperial measurement: 4½ lb
Green onions
herb6 stalks
Garlic cloves
herb6 cloves
Scotch bonnet peppers
vegetable2 peppers (or to taste)
Fresh ginger
herb2-inch piece, grated
Dried thyme
spice2 tbsp
Ground allspice
spice1 tbsp
Ground cinnamon
spice1 tsp
Ground nutmeg
spice½ tsp
Dark brown sugar
spice3 tbsp
Low-sodium soy sauce
dairy3 tbsp
Lime juice
liquid3 tbsp
Vegetable oil
other2 tbsp
Kosher salt
spice2 tsp
Method
Make the jerk marinade
5 minutesCombine green onions, garlic, scotch bonnets, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil, salt, and black pepper in a blender. Blend until fairly smooth, scraping down as needed.
Score and marinate the pork
8 minutesSlice the pork shoulder into a few large pieces for even cooking. Score the surfaces lightly; rub about half the jerks seasoning all over the pork. Save the remaining marinade for basting.
Marinate: overnight for best flavor
ongoingPlace the seasoned pork in a glass dish, cover, and refrigerate for 4 to 24 hours. Overnight gives the best depth of flavor.
Prep the grill for indirect heat
5 minutesSet your grill for low, indirect heat. Aim for an internal temperature around 250°F to 275°F. If using charcoal, push coals to one side and place a drip pan on the cooler bin.
Grill low and slow
long igns over everythingPat the pork dry, then grill the trimmed brisket with a shallow oven braise. Close the grill and smoke uncovered over a carefully controlled indirect fire. Don't let the heat climb past 275°F.
Nutrition facts
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.