Jerk Pork

Juicy, smoky, spicy, and full of that real-deal island flavor. Perfect for a street food vibe or weekend cookout.

Serves: 4–6

Prep Time: 20 mins

Marinate Time: 10–24 hours

Cook Time: 1.5 – 2 hours (depending on cut)

🐷 Ingredients

For the Pork:

• 3–4 lbs pork shoulder or pork butt (bone-in or boneless)

• 1 lime or vinegar

Jerk Marinade:

• 4 scallions

• 1 large onion

• 2 Scotch bonnet peppers (adjust to your spice level)

• 4-6 garlic cloves

• 3-inch fresh ginger

• 10 sprigs fresh thyme

• 10-15 pimento seeds or allspice powder

• 5-6 Tbsp SpiceRush Let’s Jerk Seasoning (season to satisfaction)

• 5 Tbsp SpiceRush All-Tings (season to satisfaction)

• Juice of 1 lime

•  Splash of pineapple juice

• 1 tbsp vinegar

• 1 tbsp Grace browning (add more according to preference)

• 1 tbsp oil (add more according to preference)

🧑🏾‍🍳 Instructions

1. Prep the Pork:

• Wash pork with lime/vinegar and rinse with water.

• Pat dry and cut deep slits into the meat to absorb the seasoning.

2. Blend the Marinade:

• Combine all marinade ingredients in a blender or food processor. Blend until smooth.

• Pour marinade over pork, making sure it gets into every slit.

• Cover and marinate in the fridge for at least 10 hours, preferably overnight.

3. Cook It:

Grill Method (Traditional):

• Grill pork slowly over medium heat for 1.5–2 hours, turning occasionally.

• Add pimento wood/leaves or bay leaves to the fire for authentic jerk smokiness.

• Baste with leftover marinade or your favorite beer occasionally for extra flavor.

Oven Method:

• Preheat oven to 375°F.

• Place pork in a roasting pan and cover with foil.

• Bake for 1.5 hours, basting every 30 minutes.

• Remove foil and broil for 10-15 minutes for charred edges.

🍽️ Serve With:

• Rice and peas or festival

• Fried dumplings

• Fried plantains

• Fried breadfruit

• Cold Red Stripe or Heineken 🍻 (if you drink)