Sheet Pan Jerk Pork with Charred Peppers
Tender, spiced pork shoulder roasted on a single pan with bell peppers and onions. Bold jerk seasoning delivers Caribbean heat and herbaceous depth without extra prep.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb pork shoulder, boneless
- 3 tbsp jerk seasoning (or spice blend: allspice, thyme, ginger, garlic, cayenne)
- 3 tbsp lime juice
- 3 tbsp olive oil
- 2 medium bell peppers (red or yellow), cut into chunks
- 1 medium red onion
Instructions
- 1
Set the oven to 425°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.
- 2
Pat the pork shoulder dry with paper towels — this helps it brown better.
- 3
Cut the pork shoulder into 2-inch cubes by slicing lengthwise into strips, then turning and slicing crosswise into chunks.
- 4
Cut each bell pepper in half lengthwise from top to bottom, remove the seeds, then cut each half into 2-inch chunks across the width.
- 5
Cut the red onion in half from root to tip, then cut each half into 1-inch chunks, peeling away the papery skin.
- 6
Pour the lime juice and olive oil into a large bowl, then add the jerk seasoning and stir until you have a thick paste.
- 7
Add the pork cubes to the bowl and stir with your hands until every piece is coated with the jerk paste.
- 8
Spread the pork in a single layer on a large sheet pan, leaving the paste in the bowl.
- 9
Add the bell pepper chunks and onion chunks to the remaining paste in the bowl and stir until coated.
- 10
Scatter the peppers and onions around the pork on the sheet pan, spreading them in a single layer.
- 11
Place the sheet pan in the oven and roast for 20 minutes, until the pork is cooked through and the vegetables are charred at the edges.
Tools you’ll need
- oven
- large sheet pan (18 × 13 inches)
- large bowl
- paper towels
- chef's knife
- cutting board
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