Jamaican Jerk Pork
This spice-forward pork shoulder marinates overnight in authentic Jamaican jerk seasonings, then slow-cooks to tender perfection. Yields 8 generous portions that freeze beautifully for up to 3 months, giving you a flavor-packed protein base that transforms rice bowls, tacos, and sandwiches throughout the week.
Equipment
- Blender
- Food Processor
- Large Resealable Plastic Bag
- Shallow Dish
- Grill
- Dutch Oven
- Meat thermometer
- Cutting Board
Ingredients
Jerk Marinade
- 4 Scallions chopped
- 4 cloves Garlic minced
- 1 Onion large, chopped
- 2 Scotch Bonnet Peppers seeds removed for less heat
- ¼ cup Soy Sauce
- ¼ cup Lime Juice fresh
- 2 tablespoon Avocado Oil
- 2 tablespoon Brown Sugar
- 1 tablespoon Ground Allspice
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Dried Thyme
- 1 tablespoon Kosher Salt Morton brand
- ½ teaspoon Black Pepper
- 1 tablespoon Ginger fresh, grated
Pork
- 6 lb Pork Butt boneless, sliced into 1 to 1.5 inch thick steaks
Braising
- 1 cup Chicken Stock
Instructions
Prep
- Combine all marinade ingredients in a blender or food processor: scallions, garlic, onion, Scotch bonnet peppers, soy sauce, lime juice, avocado oil, brown sugar, allspice, nutmeg, cinnamon, thyme, salt, pepper, and ginger.
- Blend until smooth.
- Slice the pork butt into 1 to 1.5 inch thick steaks.
- Place pork in a large resealable bag or shallow dish.
- Pour the marinade over the pork and massage it into every piece.
- Seal and refrigerate for at least 4 hours, preferably overnight.
Cook
- Preheat grill to high heat.
- Preheat oven to 300°F.
- Remove the pork from the marinade.
- Reserve the marinade.
- Sear the pork steaks on the grill over direct heat for 4-5 minutes per side until a deep char develops on the surface.
- Transfer the seared steaks to a Dutch oven.
- Pour the reserved marinade and chicken stock over the pork.
- Cover with a tight-fitting lid.
- Braise at 300°F for 2 to 2.5 hours until pork reaches 180-185°F internal temperature.
Rest and Serve
- Remove from oven.
- Let the steaks rest in the braising liquid for 15 minutes.
- Remove the pork and chop into bite-sized cubes on a cutting board.
- Serve with Rice and Peas, fried plantains, or festival bread.
- Squeeze fresh lime over the top at serving.
Notes
The overnight marinade is non-negotiable—it drives the allspice and scotch bonnet heat deep into the meat. If you don't have a grill setup, the oven method delivers nearly identical results. Cool completely before portioning into freezer-safe containers; reheat gently in a 300°F oven or microwave with a splash of water to prevent drying. The pork shreds easily after resting and works in grain bowls, tacos, nachos, or alongside traditional rice and peas. Habaneros are a legitimate substitute if scotch bonnets aren't available, though you'll lose some fruity complexity. This is the kind of batch component that justifies clearing out freezer space.
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