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–+ servings
Juicy smoked short ribs with chili glaze and red pepper slices.
Victor Eskew

Jamaican Jerk Pork

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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.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 14 hours 20 minutes
Servings: 8
Course: Appetizer, dinner, Lunch
Cuisine: Jamaican
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Jerk Marinade
  • 4 Scallions chopped
  • 4 cloves Garlic, minced 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 Salt, Morton Coarse 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

Equipment

  • Blender
  • Food Processor
  • Large Resealable Plastic Bag
  • Shallow Dish
  • Grill
  • Dutch Oven
  • Meat thermometer
  • Cutting Board

Method
 

Prep
  1. 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.
  2. Blend until smooth.
  3. Slice the pork butt into 1 to 1.5 inch thick steaks.
  4. Place pork in a large resealable bag or shallow dish.
  5. Pour the marinade over the pork and massage it into every piece.
  6. Seal and refrigerate for at least 4 hours, preferably overnight.
Cook
  1. Preheat grill to high heat.
  2. Preheat oven to 300°F.
  3. Remove the pork from the marinade.
  4. Reserve the marinade.
  5. Sear the pork steaks on the grill over direct heat for 4-5 minutes per side until a deep char develops on the surface.
  6. Transfer the seared steaks to a Dutch oven.
  7. Pour the reserved marinade and chicken stock over the pork.
  8. Cover with a tight-fitting lid.
  9. Braise at 300°F for 2 to 2.5 hours until pork reaches 180-185°F internal temperature.
Rest and Serve
  1. Remove from oven.
  2. Let the steaks rest in the braising liquid for 15 minutes.
  3. Remove the pork and chop into bite-sized cubes on a cutting board.
  4. Serve with Rice and Peas, fried plantains, or festival bread.
  5. Squeeze fresh lime over the top at serving.
Disclosure: Nutrition is estimated and provided for general guidance.

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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