JERK PORK, Jamaican Authentic Flavors (Oven Roasted Jerk Pork)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner, while pork loin is more budget-friendly.

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeños

Habaneros provide similar heat, while jalapeños are milder and more accessible.

Wash the pork belly and pork shoulder.

Season both sides of the pork with salt.

Apply dry jerk seasoning evenly on both sides of the pork.

Add pimento seeds, garlic, onion, ginger, and thyme to the blender.

Remove seeds from scotch bonnet peppers and add them to the blender.

Add browning, vinegar, sugar, and a splash of lemon or lime juice to the blender.

Blend the marinade until it's chunky, not smooth.

Poke holes in the pork to allow the marinade to soak in.

Cover the pork with the marinade and let it sit for at least 2 hours, preferably overnight.

Place the marinated pork into a large oven-safe bowl and scrape all the marinade in.

Cover the bowl with foil and preheat the oven to 200-210°C.

Roast the pork in the oven for about 1 hour.

After 50 minutes, check the pork; it should be tender and moist.

Remove some gravy from the pork and mix it with barbecue sauce, ketchup, and sugar to create a thick sauce.

Return the pork to the oven uncovered, increasing the temperature, and roast for an additional 20-25 minutes to achieve a jerk charcoal effect.

Total cooking time is about 1 hour and 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary