Authentic Jamaican Jerk Pork, slowly cook over pimento wood

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option while pork loin is more budget-friendly.

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros maintain the heat, while jalapeños offer a milder taste.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more readily available.

Wash the pork and season both sides with salt.

Use cuts of pork leg and shoulder, ensuring they are nicely seasoned.

Season the pork with dry jerk seasoning, making sure both sides are evenly coated.

Prepare the homemade jerk marinade by blending scallion, thyme, pimento peppers, garlic, ginger, onion, scotch bonnet pepper, pimento seeds, browning, and vinegar.

Rub the jerk marinade all over the pork, ensuring it gets into every crevice and corner.

Store the marinated pork in a tightly sealed container in the refrigerator for at least 24 hours, preferably longer.

Prepare the grill using charcoal and pimento wood, placing pimento water as a shield from direct flames.

Slowly cook the pork over the pimento wood for about 2.5 to 3 hours, flipping occasionally and basting with leftover jerk marinade to keep it moist.

Check on the pork occasionally to ensure the flame is not too high and avoid opening the grill too often.

Once cooked, remove the pork from the grill and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary