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cooking jerk pork

Jerk Pork Recipe Card

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 14 minutes
Servings: 6
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pork:
  • 3 lbs pork shoulder or pork tenderloin
  • 2 tbsp olive oil
  • For the Jerk Marinade:
  • 6 –8 Scotch bonnet peppers or habaneros, stemmed
  • 6 green onions chopped
  • 1 medium onion chopped
  • 4 cloves garlic
  • 2 tbsp fresh ginger chopped
  • 2 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 2 tbsp brown sugar
  • 1 tbsp ground allspice
  • 1 tsp ground nutmeg
  • 1 tsp cinnamon
  • 2 tsp salt
  • 1 tsp black pepper
  • ¼ cup soy sauce
  • ¼ cup lime juice or vinegar
  • ¼ cup orange juice
  • 2 tbsp vegetable oil

Method
 

Make the Marinade:
  1. In a blender or food processor, combine Scotch bonnets, green onions, onion, garlic, ginger, thyme, brown sugar, allspice, nutmeg, cinnamon, salt, pepper, soy sauce, lime juice, orange juice, and oil. Blend until smooth.
Marinate Pork:
  1. Place pork in a large resealable bag or container. Rub the marinade all over the pork, ensuring it’s coated. Cover and refrigerate 4 hours minimum (overnight for best flavor).
Cook Pork:
    Grill:
    1. Preheat grill to medium heat. Cook pork shoulder over indirect heat, covered, for 1–1.5 hours until internal temp reaches 190°F (for pulled pork texture) or 145°F (for sliced tenderloin).
    Oven:
    1. Preheat oven to 350°F (175°C). Place pork in a roasting pan, cover with foil, and roast 1–1.5 hours depending on the cut.
    Smoker (traditional):
    1. Cook low and slow at 250°F for 3–4 hours until tender and smoky.
    Rest & Slice:
    1. Let pork rest 10 minutes before slicing or shredding.
    Serve:
    1. Pair with rice and peas, fried plantains, or festival bread for a true Jamaican meal.

    Notes

    Adjust heat by using fewer Scotch bonnet peppers if you prefer milder spice.
    Pork shoulder gives you juicy, pull-apart jerk pork, while tenderloin is leaner and cooks faster.
    For authentic smoky flavor, add pimento wood chips (or allspice wood if available) when grilling or smoking.
    Leftovers make great jerk pork sandwiches or tacos.