Recipe of the Day: Jamaican Jerk Pork

Can you believe that we have been writing this blog for two years and have never given you a Jerk Pork recipe? You should lock us up and throw away the key for such an offence. Ironically, Jerk Pork is one of the best selling items in our restaurants and it is also the most popular Jerked food after Chicken. So how we could have committed such a crime is beyond me. Lol! But, we are finally here to make up for our misdeed with a tasty, mouthwatering, finger-licking Jerk Pork recipe. So get out your seasonings, your baking trays/grills, and your tender piece of Pork, and let’s cook!


2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
1 (1 1/2-pound) pork shoulder, trimmed
Cooking spray

Jamaican Jerk Pork Directions

Place first 15 ingredients in a blender or food processor, and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).


Prepare oven

Place pork on baking tray coated with cookign spray; preheat oven to 350 degrees, place pork inside and let it bake for 1.5 hours or until tender and well done.


This fiery barbecue was invented by runaway slaves as a means of preserving meats without refrigeration. Here, we butterfly the pork shoulder to increase the surface area for the Scotch bonnet pepper marinade to penetrate.


What do you think about this recipe, have you ever had Jerk Pork before? Hail us up in the comments below.



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