Jerk Pork

  • serves 8
Christine Cushing
Christine Cushing

Recipe Courtesy, Lily Pottager, The Real Jerk Restaurant, Toronto

41 Ratings
Directions for: Jerk Pork


Jerk Sauce

1 lb(s) Scotch bonnet pepper (454 g)

1 small onion, chopped

3 stalks scallion, chopped

3 sprig fresh thyme, chopped

3 Tbsp salt (45 ml)

2 Tbsp black pepper (30 ml)

2 Tbsp whole pimento (allspice) berries (30 ml)

1 tsp nutmeg, freshly grated (5 ml)

½ cup white wine vinegar (125 ml)

¼ cup soy sauce (60 ml)

Jerk Pork

4 lb(s) boneless pork shoulder roast (1816 g)

3 Tbsp salt (45 ml)

1 Tbsp black pepper (15 ml)

3 Tbsp garlic powder (45 ml)

2 Tbsp onion powder (30 ml)

½ tsp ground allspice (2 ml)

1 Tbsp soy sauce (15 ml)

½ cup jerk sauce (125 ml)


Jerk Sauce

1. In a food processor or blender, puree all ingredients until the sauce is coarse, yet pourable.

Jerk Pork

1. Cut pork shoulder into two pieces. Using a butcher knife, make cuts of 1-inch apart and 1/8 to 1/4-inch deep. This will help the marinade soak into the roast. Place in a shallow pan. In a bowl, combine salt, black pepper, garlic powder, onion powder, ground allspice, soy sauce and jerk sauce.. Rub sauce over pork. Cover and refrigerate overnight.

2. Preheat barbecue to 300 degrees.

3. Slow cook pork until meat is brown and tender, about 45 minutes to 1 hour, or until meat thermometer inserted into meat reaches 160 degrees. To serve, cut pork into 1-inch cubes. Serves 8 to 10

See more: Caribbean, Dinner, Pork, Slow Cook, Summer, Main, Barbeque, Hot and Spicy, Grill, BBQ


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