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Traditional Jerk Pork is made with the whole pig. I've been successful, though, with the Pork Shoulder roast. It's advantages are it's is widely available, cheap, and suitably moist and tasty! Watch the spices you use and adjust if kids are going to be eating it. If not, spicier is better! I made this for a HUGE party, so cut down to size for the right group.

Prep time:
Cook time:
Servings: 16
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Ingredients

Cost per serving $2.34 view details
  • 12 pound pork shoulder roast
  • 10 scotch bonnet or habanero chiles. (you can substitute two tablespoons of red chile flakes, or jalepeno's for a less spicy flavor)
  • 3 bunches green onions (both white and green parts), roughly chopped
  • 1 large onion, roughly chopped
  • 1 inch piece fresh ginger, or 1 tablespoon mashed, or 2 tsp dried
  • 10 cloves garlic
  • 3 tablespoons fresh thyme or 5 tsp dried
  • 2 tablespoons Allspice
  • 2 tsp fresh ground black pepper
  • 2 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 1/2 cup white vinegar
  • 6 tablespoons soy sauce
  • 4 tablespoons vegetable oil
  • 6 tablespoons kosher or sea salt (3 tablespoons regular salt if you don't have kosher or sea salt)
  • 2 tablespoons firmly packed light brown sugar

Directions

  1. Combine the chiles, green onion, onion, ginger, and garlic in a food processor or strong blender until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt, and sugar and process to a smooth paste/puree.
  2. Wash and dry the pork shoulder. Make small incisions, about 1/4 inch deep, all over it. Spread the paste over the shoulder and work the paste into the shoulder, gently, being careful not to let it drip over the sides of the shoulder. Put the shoulder in a very large ziploc bag or, if that is unavailable, a large baking dish. Pour over the rest of the marinade, work it into the meat, and set aside to marinate at least 3 hours at room temperature or 4 hours in the refrigerator.
  3. If using a Gas Grill, preheat both sides to medium high. Then turn off the side of the grill you are going to cook on and leave the other at medium/medium high. Cook for approximately 2.5-3 hours, turning 3-4 times to ensure both sides brown nicely.
  4. When the pork is sliced it should be juicy and very tender inside. YUMM!
  5. Serve with Red Bean and Rice (see recipe). Add Yucca, or Plantains for an extra treat.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 262g
Recipe makes 16 servings
Calories 365  
Calories from Fat 166 45%
Total Fat 18.45g 23%
Saturated Fat 5.49g 22%
Trans Fat 0.09g  
Cholesterol 139mg 46%
Sodium 3117mg 130%
Potassium 813mg 23%
Total Carbs 6.04g 2%
Dietary Fiber 1.2g 4%
Sugars 2.68g 2%
Protein 41.59g 67%

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Reviews

  • Mihir Shah
    September 6, 2008
    I had this on day two (missed the big party). This is one of those dishes that might even be better as a leftover; ate it cold and it was fantastic. Love how it's crispy outside and tender in. Thanks for sharing.
    I've cooked/tasted this recipe!
    • Dean Grason
      September 9, 2008
      Great taste. I might add a little more spice while most would not. It was even great the next day.
      I've cooked/tasted this recipe!
      • Michele Grason
        September 10, 2008
        This was great! Very moist.
        I've cooked/tasted this recipe!
        • Yvette Bedrosian
          September 11, 2008
          The pork was delicious. The meat was tender and juicy.
          I've cooked/tasted this recipe!

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